Bring water to boil in large pot.

Into a large sauce pan add your EVOO, onion, garlic and eggplant. Cook this on medium heat for 10 minutes, till golden.

Add salt to water and add your pasta once boiled and cook as instructed.

Add spices to your sauce pan mixture and stir well. Cook on low heat for 5 minutes and stir frequently to avoid burning.

Now add your tomatoes. Bring mixture to a boil then simmer for 10 more minutes. Using a spoon break down the tomatoes.

Transfer mixture into a high speed blender. Blend till smooth and silky.

After you've strained your pasta add a serving to a bowl, cover with sauce, and garnish with pine nuts and fresh basil!

Enjoy!