Step 1

Cut the eggplant into cubes.

Step 2

Pour the eggplant cubes into the skillet on medium-high heat and allow it to roast a little without burning it.

Step 3

Sauté the eggplant cubes until they are all roughly roasted and soft. It should take about 3 to 5 minutes.

Step 4

Add the tomato sauce and lower the heat to medium-low, or low if it splatters too much. Put a lid on it and stir it every 5 minutes.

Step 5

Put the salted water to boil your pasta.

Step 6

Let the sauce cook for about 20 minutes.

Step 7

While it cooks, boil your pasta using the pack’s directions.

Step 8

Turn the fire off, add the olive oil and basil leaves if you chose to add them, and adjust the salt and pepper.

Step 9

Drain your pasta and mix with some of the sauce and reserve some sauce to pour it on top.