Cut the eggplant into medium-sized dices.
Pour the eggplant cubes into the skillet along with the grated garlic on medium-low heat and allow it to roast a little without burning it. Garlic won't burn, the eggplant has a lot of water, just keep stirring. Optionally you can add 1 tablespoon of olive oil.
Sauté the eggplant cubes until they are all roughly roasted and soft. It should take about 3 to 5 minutes.
Add the tomato sauce and lower the heat to medium-low, or low if it splatters too much. Put a lid on it and stir it every 5 minutes.
Put the salted water to boil your pasta.
Let the sauce cook for about 20 minutes.
While it cooks, boil your pasta using the pack’s directions.
Turn the fire off, add the olive oil and basil leaves if you chose to add them, and adjust the salt and pepper.
Drain your pasta and mix with some of the sauce and reserve some sauce to pour it on top.