Cook the pasta in salted water and drain.
Fry cubed eggplant in a frying pan with 2 tablespoons heated oil.
In the remaining heated oil, briefly fry tomatoes, add sugar, crushed garlic, apple cider vinegar, Vegeta Natur, fried eggplant and a little salt.
Mix with drained pasta and chopped basil.
While still hot, sprinkle with grated parmesan and serve.
Add a little of the pasta cooking water to make the sauce juicier, and the Vegeta Natur will give this dish a full bodied flavour.