Lingkan Reang
Heat oil in a pan, fry cubed eggplant until golden, then drain and set aside.
In the same oil, fry garlic, then add tomatoes, salt, sugar, and cook until mushy.
Add ketchup, chilli powder, water, and basil, bring to a boil and cook until oil separates.
Toss the fried eggplant into the sauce and mix well.
Cook pasta in salted water, drain, and place in a bowl.
Pour the sauce over pasta, add cheese and parsley, toss gently, and serve.