Begin by boiling water in a large stockpot. Covering a lid will speedup the process. Once the water boils add salt and pasta to the boiling water. DO NOT COVER.

Take a large frying pan / kadhai and place it on medium heat. Add Olive Oil. Allow it to heat up and then add minced Garlic.

Add the diced onions and sliced aubergine / brinjal. Mix well and cook it covered until they are tender and beginning to brown. 8-10min

Add the ripen cherry tomato pureed, and mash nicely with a spatula or fork. Cook it covered till tomatoes soften. 4min

If the sauce looks dry add a spoonful of boiling water from the pasta stockpot. Add the dry spices like salt, pepper, chili flakes and freshly chopped basil.

Toss in the drained penne (pasta). Mix thoroughly preferably with a fork not spatula.

Add the feta cheese. While the cheese is melting let the frying pan sit on medium heat for 1-2min before it is ready to eat.

Serve it into plates and garnish with freshly grated Parmesan.