Place cut eggplant in a colander and sprinkle with salt to purge them from the inner moist.
After about half an hour, flour and fry in abundant olive oil.
In a skillet, sweat onion and garlic clove with olive oil. Then add tomatoes to the pan.
Season with salt, pepper and cook for about 10 minutes, then strain in a vegetable mill.
Add fried eggplant to the tomato sauce.
In the meantime, cook pasta according to package directions.
Drain pasta, and dress with the sauce, top with basil.
Plate and sprinkle with the cheese.