Pasta dishes are simply always delicious!
Peel the tomatoes with a peeler, cut them in half lengthwise, remove the seeds and cut into thin strips. Cut the spiny stem end of the melanzani into small pieces. Peel the melanzani and cut into 4 cm cubes. Form the cubes in a colander, sprinkle with enough salt and drain for 1 hour. Rinse the eggplant cubes under cold water, place them in a dry dishcloth and twist the dishcloth to squeeze out as much moisture as possible. Pour 1 cm of oil into a large frying pan and turn on medium heat. When the oil is fairly hot, pour in the eggplant cubes. Once an eggplant cube feels soft when you poke it with a fork, remove it with a slotted spoon and drain it on paper towels. Drain off the oil and wipe out the frying pan. Pour in 4 tbsp olive oil and the onion slices and turn on medium heat. Sweat the onion until light yellow, then add the garlic and sweat for a few seconds, stirring. Add the tomato strips, turn the heat up to high and cook for 10 minutes, stirring frequently, until the oil separates from the tomatoes. Cook the pasta al dente in enough salted water. Add the diced eggplant and a little pepper and turn down to medium heat, cooking no longer than 1 to 2 minutes, stirring once or twice.