Wash, halve and salt the aubergines so that the bitter substances are removed. Let it steep for 10 minutes and then dab off the water from the aubergines with a paper towel. Place in the oven with the open surface facing up for approx. 25 minutes.
In the meantime, prepare the remaining ingredients: finely chop the garlic and dice the tomatoes, wash the basil leaves.
Prepare the pasta according to the instructions on the packet.
Take the aubergines out of the oven, remove the skin and cut the meat into small cubes.
Heat the olive oil in a pan on medium heat. Add the garlic and shortly afterwards add the eggplants. Add the tomatoes and season. Simmer on a low heat and stir in the basil.
Before the pasta is drained, remove approx. 50 ml of pasta water and add to the sauce.