Preheat the oven to 400ºF. Cut the aubergines in half lengthwise and then with a sharp knife cut into the grid, put a tablespoon of olive oil, salt and pepper and arrange them on the oven tray, face down. Bake for 40 minutes until soft.
While heating the water with salt for the pasta. To make the sauce: Cook the onion and garlic in olive oil, add the slightly ground tomatoes and cook for 30 minutes and season with sea salt, pepper and Italian herbs.
Once the eggplant is ready, turn them over and with a spoon remove the pulp and add it to the tomato sauce. Taste the seasoning. Cook the pasta al dente, drain and mix with the sauce. Sprinkle with Parmesan cheese.
Nutritional Information
* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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