Heat some olive oil (about 3-4 tbsp.) in a big pan over medium heat

Once the oil is hot, add the chopped onion

Cook the onion for about 1-2 minutes or until translucent

Add the eggplant cubes and cook everything for about 2 minutes or until the eggplant starts to soften

Add the minced garlic, about 3/4 of your mint leaves and the tomato paste. Mix well and reduce the heat to low

Let everything cook for about 1 minute. Make sure the garlic doesn't burn

Add the can of chopped tomatoes, 1/2 can of water, the zest of 1/2 organic lemon, 1 tsp. sugar, some salt and pepper to taste and 1 tsp. of red chili flakes

Mix everything very well and let the sauce simmer for about 7-10 minutes (low heat)

Add your cooked pasta to the pan along with a few tablespoons (maximum 1/2 cup) of pasta water and mix everything until the pasta is completely covered with sauce. Add more salt or pepper if needed

Add the rest of the mint leaves directly to the pan (and mix one last time) or on top of your served pasta and ENJOY!