Casarecci con Melanzane e Pomodoro

Olive oil
1 large eggplant, cubed
1 onion, diced
2 garlic cloves, minced
1 can tomatoes
2 tbsp balsamic vinegar
1 tbsp sugar
Handfull of basil, stems and leaves
Salt and pepper
1 mozzarella ball, chopped coarsely
1 lb casarecci, penne rigati or rigatoni

1. In a large pan, heat the olive oil and gently fry the eggplant over medium heat. Stir frequently, for about 10 min. It should turn golden and become soft.
2. Add the onion and garlic, and stir frequently for another 10 min. Everything should become soft and sweet.
3. Stir in the tomatoes and break them up with your spoon. Add the balsamic vinegar, sugar and basil stems (tie them together if you wish). Bring to a simmer and cover for 30 min. The longer it simmers, the sweeter it will become. Season carefully.
4. Bring a large pot of water to a boil, salt abundantly and cook the pasta until al dente.
5. Taste the sauce, correct seasoning, take off the heat and tear the basil leaves into it. Drain the pasta and add to the sauce pan. Give it a first stir. Then add the mozzarella and stir again. The cheese will melt and it will be heaven. Serve immediately.