Dice the aubergine into 2cm cubes, put in a colander, sprinkle with salt and leave for half hour, the aubergines will release water and bitterness, pat dry.
Prepare the tomato sauce, heat up a saucepan with the olive oil and the two unpeeled garlic cloves mashed, when the garlic has turned light brown add the canned tomatoes, a pinch of sugar, the basil leaves and season with salt and pepper, cook on medium flame for 10 minutes.
Heat up a pan with rapeseed oil, when hot add the aubergine and fry until golden brown, then keep aside in a paper towel lined plate.
Bring a large saucepan with water to boil and cook the pasta until al dente.
When the pasta is cooked add together with the aubergine and ricotta to the tomato sauce, toss on medium-high flame until pasta is coated in sauce, serve with the grated parmesan.