Method:
1 Heat a char-grill pan over high heat.  Drizzle the eggplant with oil.  Char-grill the eggplant and chorizo until golden.  Roughly chop eggplant and chorizo.
2 Heat oil in a saucepan over medium heat.  Add onion and garlic, cook 3 minutes or until softened.  Add canned tomatoes, bring to the boil, simmer for 5 minutes.
3 Cook pasta in large saucepan of boiling salted water, until al dente, drain.  Return pasta to the saucepan over low heat.  Add diced tomato, tomato mixture, chorizo and eggplant.  Season with salt and pepper. Stir to combine. Stir through basil. Serve