Cook pasta with a sprinkle of salt, throw on the colander.

Wash and cut eggplants into rings. Sprinkle with salt and leave to stand for 10 minutes.

Dice and sauté onion and garlic. Dry eggplant slices, then quarter each one, combine with onion and slightly sauté. Add diced tomatoes and stew for 10 minutes.

Salt and pepper the vegetable sauce. Finely chop basil and combine with the sauce.

Place pasta on plates, garnishing with the sauce. Sprinkle with cheese.