Add the spaghetti to the boiling stock pot, and start cooking the sauce…
Fry garlic paste in same oil until fragrant
Add chili and chopped tomatoes, mix well
Add eggplant and gently stir.
Crumble in cheese, basil then taste to see if salt is needed.
Add pasta and toss to coat.
Turn out to a large bowl and add more cheese to taste
Notes
Feta cheese and how salty it is, varies widely based on origin: Greek feta can be very firm and salty, Bulgarian is creamier and less salty. Feta cheese loves black pepper, so try some as a finishing spice.
Like many southern Italian al-fresco/ala-minute meals, this is all timed around the pasta. About 45-60 min.