Eggplant Pasta Alla Norma

Ingredients

• 4 to 5 tablespoons olive oil
• 1 large eggplant/aubergine cut into small cubes (about 1cm²)
• 3 – 4 cloves garlic crushed or sliced
• ¼ to ½ teaspoon crushed chilis
• 2 x 400 gram/14-ounce cans whole tomatoes
• about 1 tablespoon balsamic vinegar
• 1 heaped teaspoon sugar
• salt and pepper to taste
• a bunch of fresh basil
• 450 grams pasta I used a variant of penne, but any medium-sized pasta shapes will do
• 1 ball of mozzarella
• freshly grated parmesan cheese to serve

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