Eggplant and mushroom pasta pot pie | Women's Weekly Food

Ingredients

• 1 1/2 tablespoon extra virgin olive oil
• 1 medium (150g) brown onion, chopped finely
• 2 garlic cloves, crushed
• 1 medium (300g) eggplant, peeled, chopped coarsely
• 200 gram swiss brown mushrooms, quartered
• 1/3 cup (80ml) red wine
• 2 tablespoon tomato paste
• 800 gram canned crushed tomatoes
• 1/4 cup fresh basil leaves, loosely packed, shredded finely
• 375 gram penne pasta
• 1 egg, beaten lightly
• 3/4 cup (90g) cheddar cheese, coarsely grated
• 3 puff pastry sheets
• 1 egg white, beaten lightly