Heat the extra virgin olive oil in a saucepan. Add the finely chopped shallot and sweat over a low heat for about 3 minutes until it is soft and golden.
Add the chopped garlic...
...and chilli together and stir for another 2-3 minutes.
Add the sieved tomatoes
Stir for 4-5 minutes.
Add a pinch of salt.
Finally, add the baby tomatoes and stir for 1 minute. Then remove the saucepan from the cooker to avoid the baby tomatoes overcooking.
When the spaghetti is ready, put the saucepan with the sauce onto the cooker again, pour the spaghetti in and stir thorougly on a medium-high heat for a few seconds. Then, add the aubergine slices, stir and finally top with the basil leaves. When served on the plate, everyone can top with a sprinkle of Parmesan cheese.