Cut off the ends of the eggplant, cut into cubes and sprinkle with salt. Place in the fridge.
In the olive oil, fry the red onion for just a bit and then add the eggplant cubes. Add more salt and pepper if desired. Sprinkle with thyme and cook for 5 more minutes. Add the garlic and tomatoes. Boil on low heat for 4 to 5 minutes.
Cook the pasta until tender. Pour the sauce over the pasta and serve with the basil leaves and parmesan cheese.
Also known as: Vegetable Pasta With Tomato-eggplant, Eggplant And Garlic Pasta