Start with cooking the pasta in a pot of boiling salty water.
Chop the onion and start frying it in a second pot with some oil. When the onion is brown but not burned, add the chopped eggplant and the chopped clove of garlic to the onions. Fry them for about 4 minutes while stirring, so it doesn’t burn.
Now add the tin of chopped tomatoes into the pot and fry them for another minute.
Next pour the vegetable stock in the pot and wait till it boils. About a minute before the pasta is done, add the drained pasta to the sauce and let it cook for about 3 more minutes. While cooking, you can start seasoning the dish with some pepper and some chill (if you like it spicy).
Serve with some parmesan and a salad as a side-dish and: Enjoy! :)