Cook sliced eggplant in batches in 2~3tbsp of olive oil until the eggplants are cooked through and nicely browned. Sprinkle with some salt. Remove onto a plate and repeat with the remaining eggplant slices.

In the same pan, heat 2tbsp olive oil on medium heat, add the garlic and chilies, and cook till the garlic turns golden, make sure not to burn garlic.

Add the tomatoes and oregano, along with salt and pepper; cook until sauce thickens and is not too dry, stirring occasionally. Add the fried eggplant slices to the sauce and reheat for a minute.

In the meantime, cook the pasta till tender but not mushy. Drain and add to the tomato sauce.

Taste and adjust the seasoning, then top it with parsley or basil and grated cheese. Serve hot!!