Prepare the eggplants: Wash the eggplants and cut them into cubes or slices, depending on your preference. Place the pieces in a colander, sprinkle with a little salt, and let them sit for about 30 minutes to draw out any bitterness. Then rinse under cold water and pat dry with a towel.

Fry the eggplants: In a large skillet, heat plenty of olive oil and fry the eggplants until golden and crispy. Drain them on paper towels to remove excess oil.

Make the sauce: In a large skillet, heat 2 tablespoons of olive oil and sauté the crushed garlic cloves until golden. Add the peeled tomatoes (if using fresh, crush them by hand or with a spoon) and cook for about 15–20 minutes, until the sauce thickens. Season with salt and pepper and add a few basil leaves.

Cook the fusilli: Meanwhile, cook the fusilli in plenty of salted boiling water according to the package instructions (usually 8–10 minutes). Drain the pasta al dente, reserving some of the cooking water.

Once the sauce is ready, add the fried eggplants to the tomato sauce and mix well. Add the fusilli and, if needed, a little of the reserved cooking water to help combine everything.