In this classic Italian dish, eggplants are deep-fried( baked in this case), simmered in a rich tomato sauce, and then tossed in pasta. A wholesome vegeterian pasta with meaty eggplants.
Cut eggplants into 1-inch cubes. (Check the video below or the step-by-step pictures to see how to cut eggplants)
Pre-heat oven to 400 F.
Toss cubed eggplants in 2 tablespoons oil, 1/2 pepper, and 1 teaspoon of salt.
Arrange seasoned eggplant cubes in a baking tray. You might have to divide in between two trays to avoid overcrowding.
Bake it for 20 minutes, flip and bake again for 10-12 minutes.
While the eggplants are in the oven, cook pasta al dente. Reserve 1/2 cup of pasta cooking water.
In a pan, heat the remaining olive oil. Saute chopped onion and garlic for about 3-4 minutes. The onions should have softened and the garlic should be aromatic.
Add crushed tomatoes, Italian seasoning, salt, pepper and sugar. With the back of the spoon press any big chunk of tomato. Simmer the sauce for 5-6 minutes for the tomato to breakdown.
Add baked eggplants and chopped fresh basil. Mix and simmer for another 2-3 minutes.
Add cooked pasta. If the sauce looks too thick, add 1/4 cup of pasta water( more if you need saucy pasta). Mix well.