Eggplant Pasta

Ingredients:

300g (10 oz) spaghetti or other pasta (macaroni, rigatoni, penne, ziti, fettucini, bucatini)

800g (about 1.75 lbs) eggplant, diced into cubes

1/2 cup fresh basil leaves, chopped

2 garlic cloves, minced

1/2 small onion, finely chopped

700g (about 25 oz) tomato passata (strained tomatoes)

1 teaspoon dried Italian herbs

1/2 teaspoon red pepper flakes (optional, adjust to taste)

Salt and pepper, to taste

4 tablespoons extra virgin olive oil

1/4 cup dry white wine

1/4 cup water

Grated Parmesan cheese, for serving

Instructions: