Finely slice the aubergine and onion.
Fry the onion and garlic in the oil until soft and golden, then add the aubergine and chilli and cook over medium heat for 5 minutes. Add the tomatoes, peeled, seeded and diced, season with salt and pepper, and basil leaves torn up. Cook for a further 4 minutes.
Serve with wholewheat fettuccine and freshly grated pecorino or Parmesan cheese.