Pasta "Worma" - cooking recipe

Ingredients

2 lb. fresh plum tomatoes
1/4 c. olive oil
1/2 onion, chopped
2 garlic cloves, minced
salt and pepper
oil (for deep frying)
1 large eggplant, sliced
1 lb. penne pasta
1/2 c. fresh basil

Preparation

Plunge tomatoes into boiling water for ten seconds.
Peel and quarter them.
Heat olive oil in large saucepan.
Add onion and garlic and saute.
Add tomatoes.
Season with salt and pepper. Cover and cook until liquid has evaporated.