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1
Cut the eggplant into 4 quarters lengthwise. If they've got seedy, fluffy centers, remove them and chuck them away. Then cut the eggplants across the length, into finger-sized pieces or chunks.
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2
Get a large pan nice and hot and add a little oil. Fry the eggplants in two batches, adding a little extra oil if you need to.
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3
Give the eggplants a toss so the oil coats every single piece of the eggplant.
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4
Using a pair of tongs, turn the pieces of eggplant until golden on all sides. Remove to a plate and do the same with the next batch.
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5
When the eggplants are all cooked, add the first batch back to the pan add the dried red chili.
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6
Turn the heat down to medium and add a little oil, the garlic, and the basil stems. Stir so everything gets evenly cooked, then add a swig of white wine vinegar and the cans or fresh tomatoes.
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7
Simmer for 10 to 15 minutes, then taste and correct the seasoning.
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8
Tear up half the basil leaves, add to the sauce, and toss around.
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9
Put the spaghetti into a pan of salted boiling water and cook according to the package instructions. When it's done, drain, reserving a little of the water, and put it back into the pan.
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10
Add the sauce and a little of the reserved cooking water and toss together then back on the heat.
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11
Taste, and adjusting the seasoning and divide between your plates by twirling the pasta into a ladle for each portion. Any sauce left in the pan can be spooned over the top. Sprinkle with the remaining basil.
