Place eggplant in a colander and season generously with salt. Let stand for 30-40 minutes.

Rinse the salt off the eggplant, and pat dry. Place the olive oil in a large skillet over medium-high heat, add eggplant and cook, stirring often, until golden brown on all sides, about 20 minutes.

Add garlic, tomatoes and their juice to the pan. Stir in the salt. Simmer until sauce has slightly thickened, about 20 minutes or longer depending on how juicy your tomatoes are. Meanwhile, cook the pasta. Taste the eggplant and adjust seasonings. Add the basil and cook 1 minute more. Season with salt and pepper to taste. Serve over pasta.