1. Cut up all your tomatoes in large chunks.
2. Cut your eggplant into thumb-sized cubes, then salt them and let them sit in the salt for about 15-20 minutes to release some water.
3. In a deep frying pan, heat up your olive oil and add your sliced garlic and chilies. Once the garlic lightly browns, add your tomatoes and a healthy sprinkle of salt.
4. Cook the tomato mixture down for about 20 minutes, then add in your basil and crush everything with a potato masher.
5. While the tomatoes cook down, fry the eggplant, in batches, in vegetable oil until crispy. Remove and let sit on paper towel to soak up some of the oil. Season with salt once they are removed from the oil.
6. Cook your pasta to al dente.
7. Then add the cooked pasta to your sauce and throw in your fried eggplant, all the mozzarella and grated Parmigiano/pecorino cheese, and more fresh basil.
