Remove the ends from the aubergine and cut into approx. 2 cm cubes. Place in a sieve, season well with salt and leave to stand for at least 15 minutes. Then squeeze out the liquid and pat the aubergine pieces dry.

Finely dice the garlic clove. Sauté in a pan with a dash of olive oil over a medium heat. As soon as the garlic begins to colour, add the tomatoes and a few basil leaves. Season with sugar, salt and pepper. Simmer for about 15-20 minutes.

Heat a good portion of olive oil in another pan over a medium to high heat. Fry or almost deep-fry the aubergine cubes until golden brown, then remove and season lightly with salt.

Cook the pasta in salted water until al dente according to the packet instructions. Add a dash of pasta water to the sauce and mix everything well. Season again with salt and pepper to taste.

Serve the pasta with the aubergine, a few basil leaves and some vegan ricotta (or alternatives).