Cook the pasta in salted, boiling water and drain.
In a pan heat up the oil and add the eggplant cubes. Cook them until they turn golden in colour, then scoop from the pan.
Using the same pan, briefly fry the tomatoes, add sugar, garlic, vinegar, Vegeta Gourmet Stock Powder, fried eggplant cubes and sprinkle salt, stir through and cook for a few minutes. Mix in the pasta and basil.
While the pasta is still hot sprinkle with parmesan cheese and serve.
While adding the pasta to the sauce, add also some water in which the pasta was cooked, to create juicier sauce.