1. Cut the eggplant into thin slices and sprinkle a teaspoon of salt onto it to remove any bitter flavour. When the eggplant’s juice is gone (after several minutes), rinse it with cold water and dry with a towel. Fry the prepared eggplant in a frying pan in hot Pomace olive oil for approx. 1 minute on each side. Then put the slices on a dry paper towel.
2. Cook Bucatini until al dente, according to package instructions.
3. In a frying pan, heat 2 tablespoons of Extra Virgin olive oil and fry the sliced onion, chopped garlic and olives. Add the tomato puree and leave to simmer for about 5 minutes, allowing it to partially evaporate. Add the pasta to the sauce and heat together for about 2 minutes.
4. On a plate, lay out the eggplant slices and pasta with sauce, sprinkle the dish with Parmesan cheese and add fresh basil.