Instructions:

Prepare the Eggplant:

Start by cutting the eggplant into slices or cubes, depending on your preference. You can either shallow fry the slices in olive oil or roast them in the oven at 200°C (392°F) for about 20 minutes. Frying gives a richer flavor, but roasting is a healthier alternative.

Cook the Pasta:

While the eggplant cooks, bring a large pot of salted water to a boil and cook your pasta according to the package instructions, until it's al dente.

Make the Sauce:

In a separate frying pan, heat olive oil over medium heat and sauté the minced garlic until fragrant. Add the fresh tomatoes (or canned) and season with salt and pepper. Let the mixture simmer for about 10 minutes. You can add a splash of red wine vinegar for extra flavor.

Combine Pasta and Eggplant:

Once the pasta is done, drain it and add it to the tomato sauce, stirring gently to coat. Add the fried or roasted eggplant slices, and toss everything together until well mixed.

Serve:

Garnish with fresh basil and a sprinkle of Parmesan cheese if desired. Serve immediately.

Variations and Tips:

For Gluten-Free Options: Use gluten-free pasta, and you're all set!

For Vegan Diets: Skip the Parmesan and opt for nutritional yeast or just enjoy the simple, fresh ingredients.

Cheese Alternatives: If you don't have Parmesan, try Pecorino or even Feta for a different twist.

Make It Spicy: Add red chili flakes or a dash of hot sauce for a spicy kick.