Instructions

1. Peel and finely chop the onion.
   
2. Heat a little olive oil in a large pan and gently sauté the onion over low heat, stirring often.
   
3. Meanwhile, wash and trim the eggplant, then cut it into small cubes.
   
4. Add the eggplant to the pan with the onion, mix well, and cook for a few minutes, stirring frequently.
   
5. Add the tomato pulp, a splash of water, and a pinch of salt. Mix well and simmer, covered, over medium heat for about 20 minutes. Stir occasionally and add a bit of water as needed to prevent sticking.
   
6. Meanwhile, bring a pot of water to a boil for the pasta. Salt the water and cook the pasta according to the package instructions.
   
7. When the pasta is ready, drain it and transfer it to the pan with the eggplant sauce. Toss everything together over medium heat for a couple of minutes.
   
8. Serve immediately, topped with grated cheese if desired.