Peel eggplant, cut into cubes and add salt. Later rinse bitter sauce. Zucchini also cut into cubes. Crushed (or chopped fresh) tomatoes put to neck (without oil) until posgastyat. In the heated sunflower oil stew a little chopped onion. Add zucchini. When is tender, add the eggplant. When he is ready, transfer the mixture to tomato sauce with finely chopped garlic. Boiling for a few minutes to mix the flavors. After removing from heat, sprinkle with chopped basil. This sauce is poured over boiled according to package directions and drained pasta. Sprinkle with grated cheese.