First, prepare the sweet and sour onions (you can make these ahead). Peel the onion, removing the outer fibrous layer, and slice it evenly.

Place the sliced onion in a nonstick saucepan with a drizzle of olive oil and heat gently, stirring. Do not let it brown! Deglaze with the vinegar, add salt, cover, and cook over low heat, stirring often. Add a little water only if needed during cooking.

Wash, peel, and dice the eggplant. Sauté it in a skillet with a drizzle of extra virgin olive oil and the garlic clove (you can skewer the garlic with a toothpick to make it easier to remove later).

A few minutes before the onions are done, add the sugar and stir just until it dissolves (do not let it caramelize), then turn off the heat.

When the eggplant is golden, pour in the beer and cook over high heat until the liquid reduces. Remove the garlic, season with salt, and finish cooking the eggplant, if possible without adding water (this depends on the thickness and tenderness of the eggplant).

Meanwhile, bring a pot of water to a boil for the pasta. When the eggplant is cooked, turn off the heat and add the sweet and sour onions to the pan.

Salt the boiling water and add the pasta. Once cooked, use a slotted spoon to transfer the pasta to the sauce and toss to combine.

Let the dish cool, then before serving, finish with freshly ground pepper and fresh basil seeds.