Sautéed aubergines with feta and pine nuts

Method

1. Heat the oil in a large frying pan over a high heat. Chop the aubergines into 2cm chunks, then add to the pan and sauté, turning, for 7-8 minutes until cooked through and golden on the outside.
2. In a serving bowl, combine the feta, pine nuts, sun-blush tomatoes and most of the basil. Season with black pepper.
3. Remove the aubergines from the heat, cool for 30 seconds, then add to the bowl. Toss together, scatter with the remaining basil, then serve with crusty bread.