Put salt in a large bowl.

Cut the eggplants lengthwise and cut them into larger pieces.

Put the eggplant pieces in the bowl and let them sit for about 15 minutes to draw out moisture.

Rinse them thoroughly to remove all the salt and dry them well - either with a clean tea towel or paper towels.

Heat a sauté pan on high heat and add olive oil.

When the pan is hot, add the eggplant pieces.

They shouldn't be cooked until soft, so good heat, so they get a sear and then just take them off and set aside in a bowl.

Turn down the heat a bit and add some more olive oil, as the eggplants have absorbed it all.

Finely chop onions and garlic and add them to the pan.

They shouldn't take color, but just soften.

Add capers and let it cook for a couple of minutes.

Add oregano and let it simmer for a minute.

Add the peeled tomatoes and fill the can halfway with water to get everything out of it. Pour the tomato water into the pan.

Chop a whole pot of basil, including stems, and add it to the pan.

Let it simmer for about 10-15 minutes.

Cook your pasta for about 60% of the time indicated on the package. Use 10 grams of salt per liter of water in the pot. In our case, it was spaghetti which was cooked 6 out of 10 minutes.

Add the eggplant to the tomato sauce and grate Parmesan into the pan.

Add freshly grated pepper.

Add the pasta directly from the pot into the pan. Make sure some of the cooking water gets into the pan.

Mix it all well and let it simmer for 1-2 minutes.

The dish is ready and should just be plated with basil and plenty of freshly grated Parmesan on top.

Enjoy your meal.