aubergine & chili penne

1 aubergine, chopped into 1cm square chunks
2 cloves garlic, crushed
1 red chili, finely chopped
chili flakes to taste
olive oil
Maldon
Parmesan
basil leaves
2 handfuls of cherry tomatoes, cut into eighths
100g pancetta
freshly ground black pepper
squeeze lemon
1 medium red onion, finely chopped
pinch raw sugar

1 pkt Italian penne

heat some oil in a large pan and gently cook the onion, garlic, fresh chili and pancetta. add the aubergine and cook for several minutes. add the tomatoes and reduce slightly. season, including adding the chili flakes and sugar to taste. cook the pasta until al dente, drain and add pasta to the sauce in its pan. stir to coat, adding a handful of torn basil leaves, some grated Parmesan and a squeeze of lemon. drizzle with a little oil and serve.