Slice the aubergine in 1 cm thick slices. Deep fry them in vegetable oil, salt them and place them on kitchen paper to absorb the excess oil.
Prepare a simple tomato sauce by stir frying the cloves of garlic in a little olive oil and then adding the chopped tomatos. Add salt and pepper (and a bit of sugar if the tomatos are not sweet enough) and cook till the sauce is reasonably thick.
Boil the pasta in hot salted water.
Once cooked pour the tomato sauce on the pasta, add thee roughly chopped fried aubergines, the pecorino cheese and the basil, mix and serve.