First, cut the eggplant into cubes and place them in a colander with some coarse salt. Set a weight on top and let them drain for about 30 minutes to remove any bitterness. If your eggplant isn't bitter, you can skip this step.

Heat olive oil in a large skillet. When the oil is hot, squeeze the eggplant cubes to remove excess moisture and fry them until golden brown. Set aside.

In a pot, heat a swirl of olive oil with a whole garlic clove. When the garlic is golden, add the yellow cherry tomatoes, season with salt, and add a little water. Cover and cook, adding more water as needed, until you have a sauce. Once the sauce is ready, turn off the heat, add fresh basil leaves, and let it rest covered so the flavors blend. Remember to remove the garlic at this point.

Bring a pot of salted water to a boil. Cook the pasta until al dente, then drain and toss it with the sauce for a few minutes. Traditionally, the fried eggplant is placed only on top of the pasta, but you can also mix it into the sauce before adding the pasta if you prefer.

Serve with more fresh basil and, if you like, a generous grating of salted ricotta cheese. Enjoy!