Peel and dice the eggplant, then spread it on a plate. Sprinkle with salt and let it rest for about 15 minutes to remove any bitterness (not all eggplants are bitter, but it is better to prevent it).
Chop the onion into small pieces and sauté it in a pan with hot oil over medium heat. Once translucent, taking care not to burn it, add the minced meat, salt and pepper, and cook thoroughly.
When the meat is nearly cooked, add the eggplant, stir briefly and let it cook for 3–4 minutes.
Then add the tomato and a pinch of sugar (to reduce acidity), and let it simmer for 15 minutes.
Meanwhile, bring water to a boil in a pot, add the pasta and cook for 10 minutes. Once ready, drain and set aside. I personally do not rinse it with water, as I believe it loses flavor.
Serve the pasta, add the sauce on top, grate Parmesan cheese, sprinkle with dried basil (optional), and enjoy.
