Slice two eggplants, sprinkle with salt to get out all the bitter juice (put some weight over top and let sit about an hour) and rinse. Roast with a little oil. Add to a pan that has sautéed garlic in olive oil, and cooked, diced tomatoes. Insert chiles here of course, to your liking. Mix and simmer. Add some fresh basil and toss with cooked pasta.