Cut 1 eggplant in half. Score (criss-cross) and drizzle with olive oil. Place face up on a tray in a preheated hot oven (about 200c) and roast until the eggplants soften. Usually around 20 to 25 mins. It will go slightly brown and have a lovely smokiness.
Let it cool and then scoop out the flesh, chopping it roughly. Set aside.
In a saucepan or deep fry-pan heat some olive oil. Fry 2 cloves of garlic until golden brown. If you like chilli, now is the time to add some of that too. To make the sauce you can do one of two things and the recipe works well either way (although I prefer the first option as it is thicker). Add 2-3 cups of passata (tomato puree) or 1 cup of passata plus a punnet of cherry tomatoes, chopped in half. Cook for 15 minutes. Add salt and pepper to taste. Add eggplant to the sauce and heat through.
Boil water for pasta. This is nice with good old-fashioned spaghetti (as the thick sauce sticks to it) but would also work well with penne or fusilli. Salt water and cook pasta. Reheat sauce, adding chopped parsley. When pasta is cooked toss it through the sauce, heating through. Serve with a good quality crumbled fetta or baked ricotta to stir through at the table.