Peel Eggplant. Slice eggplant into medium slices. Salt, and allow to sit on paper towels. This will remove the water from eggplant and make frying much easier. Press moisture out using paper towels.
Cut into 1 1/2 inch slices, fry in very hot oil. Cut into pieces. Drain again with paper towels.
Saute garlic in olive oil until golden.
Add tomatoes, parsley, chili pepper, salt and stir, simmering for about 25 minutes. Add cooked eggplant, cook a few more minutes.
Cook pasta (spaghetti works best) al dente according to directions. Add spaghetti to the hot sauce to finish the last minute of cooking. This helps to marry the pasta and sauce.
Serve with extra chili pepper on side. Season to taste with salt and black pepper.