1 eggplant, peeled, sliced and each slice quartered
1/2 onion, peeled and finely chopped
1 27-ounces can strained tomatoes
2 tablespoons olive oil
vegetable oil for frying
Placed the eggplant on a cutting board and sprinkle with salt. Let rest for 20 minutes with a heavy weight over. Rinse and pat dry.
FOR THE SAUCE
Heat olive oil in a sauce pan add the garlic and brown it. Once the garlic is brown on all sides discard.
Add the onions and saute until tender.
Add the tomatoes to the saucepan and gently simmer for 20 minutes. Season with salt and pepper.
FOR THE EGGPLANT:
In a large skillet add the oil and heat to high, should be hot but not smoking. Fry the eggplant in batches until golden, 2 minutes. Remove and rest on paper towels to drain oil.
When finished with the eggplants add them to the tomato sauce and simmer at low until the pasta is cooked.
In a large pot of salted water cook the tortiglioni or any tubular pasta according to package directions
Serve with the tomato eggplant. Shave some parmesan cheese over of desired