(1) Cook pasta as per packet directions.

(2) Wash eggplants and dry.

(3) In a pan on medium heat, add olive oil, butter and onion and fry for 2 mins until onion becomes translucent.

(4) Add eggplant and chicken and cook for 5 mins until the eggplant becomes soft and the chicken is cooked. Season with salt and pepper and add the garlic.

(5) Place tomatoes to pan and cook for a further 3 mins until tomatoes are almost collapsing.

(6) Turn down heat and add marscapone and fold through.

(7) Strain pasta and add to pan.

Turn off heat and crumble in gorgonzola and tear in basil leaves.

Mix pasta well and serve with extra cracked black pepper.