Sauté the garlic cloves and chopped chili pepper in 2 tablespoons of extra virgin olive oil. When they are golden, add the pureed tomatoes and the wine, season with salt and simmer for 10/12 minutes.
Cut the eggplant into 1/4-1/2 inch slices and fry them in another frying pan in olive oil for 2 minutes. Drain them well and dry them with kitchen towels.
Cook the bucatini for about 7-8 min, drain and add to the tomato sauce, mix over high heat for 30/40 seconds.
Divide the pasta into portions and cover each serving with the fried aubergine slices, some salted ricotta and basil.