Bring a pot of salted water to a boil and add the pasta once it’s boiling.

Finely slice the eggplant peels.

In a skillet, add a drizzle of olive oil, the crushed garlic clove, and the chopped eggplant peels.

Cook for 5 minutes, then add the halved cherry tomatoes, salt, black pepper, and red pepper flakes to taste.

Cook until the pasta is done. Drain the pasta and toss it with the sauce.