1 Pot, 1 Non-stick pan, 1 Cutting board, 1 Large knife, 1 Small knife, 1 Tablespoon, 1 Teaspoon, 1 Wooden spoon, 1 Sieve, 1 Lid, 1 Can opener, 1 Paper towel
1 Rinse eggplant, wipe dry, cut into 1 cm (approximately 1/2-inch)cubes and sprinkle lightly with salt. Spread evenly on paper towels and let drain for about 10 minutes.
2 Peel the garlic and onion, cut garlic into very thin slices and onion into small cubes. Rinse basil, shake dry, pluck leaves and coarsely chop. Crumble dried chile. Chop tomatoes in the can with a knife.
3 Heat half of the oil in a nonstick pan. Add half of the eggplant cubes and cook until golden brown, stirring occasionally, then remove from pan. Heat the remaining oil in the pan and cook the remaining eggplant cubes. Remove from pan.
4 Add the garlic and onion to the pan and cook until translucent, stirring frequently, 1-2 minutes. Stir in tomatoes and their juices and the crumbled chile.
5 Return eggplant to the pan, cover and cook over medium heat until eggplant is very tender and sauce is thickened, 25-30 minutes, stirring a few times. Shortly before the end of cooking stir in half of the basil.
6 In the meantime, cook the pasta in a pot of boiling salted water until al dente according to package directions.
7 Season the eggplant sauce with salt and pepper and then add vinegar and a pinch of sugar.
8 Drain pasta well and toss with eggplant sauce. Top with dollops of ricotta. Sprinkle with remaining basil and serve immediately.