Heat the olive oil in large saucepan, add the onion and garlic and sautÃ© until translucent. Add the tomatoes, season with the salt and pepper, cover and cook until all liquid has evaporated.
Heat the deep-frying oil to just before smoking point 350Â°f (180Â°c). Add the eggplant and fry until golden brown. Drain on paper towels.
Boil the penne in salted water until al dente. Toss with the fried eggplant, tomato sauce and basil leaves and serve immediately.
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