Penne Alla Norma

1. Heat olive oil in a large, deep frying pan over medium to high heat. Add the eggplant and tomatoes and cook 5 minutes, stirring occasionally. Stir in the tomato pasta sauce and cook for a 1-2 minutes.
2. Stir through the olives and chopped chilli, cover with a lid and reduce the heat to low, to simmer for 10-15 minutes or until the eggplant has cooked down and the sauce is thick and rich.
3. In the meantime, cook the quinoa pasta according to packet instructions in well salted water. Drain and stir through the eggplant sauce. Add the fresh herbs and season with salt to taste.
4. To serve, spoon into individual pasta bowls and garnish with a sprinkle of parmesan.

The Healthy Cooks