Step 1

Halve the eggplants and blanch in boiling water for 5 minutes. Remove and chop into 1-inch (3cm) chunks.

Step 2

In the same water, cook the pasta according to package instructions.

Step 3

Heat chili oil in a large pan. Add eggplants, salt, and pepper, and fry on high heat, stirring regularly.

Step 4

Add garlic and cook for 2 minutes. Pour in tomatoes, breaking them up, and stir in chili flakes. Simmer until the pasta is ready.

Step 5

Drain pasta, reserving some cooking water. Toss pasta with the sauce, adding cooking water as needed. Serve.