Garlic or onion
First of all you need to put the water on the fire. Apart preparing the aubergines: cut into thick slices and sprinkle with coarse salt. After a few minutes rinse the salt off. This procedure serves to eliminate the bitter aftertaste of the aubergine (it is a grummy’s trick). In a pan heat a generous amount of peanut oil (for fry it is the best because it does not release taste and burns at very high temperatures). When the oil is hot, fry the aubergines and let them rest on paper towels with a pinch of salt. Once the water boils add salt and finally the pasta and let it cook for 8 minutes. Never add pasta before the water is boiling because it would absorb too much moisture becoming soft and sticky. Well, while the pasta is cooking we can prepare the sauce. In a pan put a generous spoon of extra virgin olive oil, when the oil will be sufficiently hot add a clove of garlic onion (up to you) and then the sauce. Cover it and cook for 3 minutes. Drain the pasta and pour it into the sauce while cooking, turn it well to dress; then turn off the heat. As a final touch add fresh basil, slices of fried aubergine and a tablespoon of extra virgin olive oil.