Preparation

• Put eggplant on baking sheets and sprinkle with salt. Let stand 20 minutes. Turn over and sprinkle with salt and let stand 20 minutes. Rinse and pat dry.
  Note: Do not skip this step. This helps expell the water in the eggplant and if you don't do this you'll get soggy eggplant!
• Cut eggplant into 1/2 inch cubes and set aside.
• Heat olive oil in a large skillet over medium-high heat. Add onion and saute to golden (~4 minutes).
• Add garlic and saute 1 more minute.
• Add eggplant and saute until tender (~10 minutes).
• Stir in pine nuts, currants, and capers and saute 1 minute.
• Add tomatos with juices and bring to simmer.
• Season with salt and pepper if desired.
  
• Meanwhile, cook pasta in a large pot of boiling water until just tender but firm to bite.
• Drain and return to pot.
• Add eggplant mixture and basil.
• Toss to combine.