1. Heat 3 tablespoons of oil in a pan and sweat the onion, garlic and basil stalks for appx 5minutes. Add the tomatoes, season well and bring to a steady simmer. Cook for about 10-15 minutes.
2. Meanwhile, fry the aubergine in the remaining oil until golden then stir into the tomato sauce with the basil leaves. Cook the pasta according to the packet instructions, drain, then stir through the sauce. Serve the linguine pastas hot with torn fresh basil leaves and fresh sliced tomatoes.