Serves 4

One pound of imported spaghetti
8 oz. extra virgin olive oil
4 cloves of garlic sliced
6 tomatoes coarsely chopped
4 oz. tomato sauce
Salt and pepper to taste
1 eggplant diced and sautéed
1 tbs. capers
Red chili flakes (optional)
Choice of grated parmesan or pecorino

You may want to add chopped/smoked mozzarella and use shorter pasta for an entirely different pasta.