1 medium eggplant, cut into 1" cubes
4 Tablespoons extra virgin olive oil
1/2 teaspoon sea salt
freshly ground pepper
2 cloves garlic, minced or grated
pinch of red hot chili flakes
1 14-ounce can whole tomatoes, crushed
8 ounces spaghetti
handful of fresh basil leaves
Parmigiano-Reggiano cheese

Dice the eggplant and fry in olive oil when semi soft add garlic and crush tomatoes salt and pepper chili flakes and let simmer the add fresh basil and serve over pasta sprinkle with Parmigiano-Reggiano cheese.