Cut the eggplant and lightly salt (if you do not want the texture of the skin in the final result, you can peeled the eggplant). Put a plate on top, pressing it down, and leave to draw out excess water for about 30 minutes. Drain and dry the eggplants on kitchen paper.
In a frying pan, heat the oil and fry the eggplants until golden brown all over. After browning the garlic in olive oil, remove it and cook the tomato pulp until the sauce is consistent (when you cook the tomatoes add a pinch of brown sugar to remove the acidity).
When the tomato pulp is almost cook, add basil.
Cook the pasta in boiling salted water till “al dente”.
Once cooked, add pasta to the sauce and stir.
Transfer the mixture into a serving dish and arrange the eggplants on top.
Garnish with a generous sprinkling of salted ricotta.