Heat 2 tablespoons of olive oil in pan, add 1 garlic clove and the cherry tomatoes, cut in half. Cook for about 10 minutes.

Dice the eggplant in 1cm cubes. Deep fry the eggplant in sunflower oil until crisp and golden. Drain on blotting-paper and season with salt and freshly ground black pepper.

Cook the pasta al dente, drain it and sautè with the tomatoes and the eggplant.

Add some basil leaves and top with grated ricotta.