Start this recipe by heating the oil in a large frying pan and cook the aubergines for 10 minutes to soften. Season well with pepper and salt then add in the garlic and fry for 2 minutes. Add in the tomato puree and cook for a minute before adding in a splash of red wine, sugar, Italian herbs, polpa and water. Turn down the heat and cook for 5 minutes before adding in the cherry tomatoes and sliced black olives. Cook for another 5 minutes only before stirring in chopped basil leaves and the cooked spaghetti. Mix together well and serve into 2 deep pasta bowls. Spoon over a little grated Parmesan and serve decorated with fresh basil leaves and a drizzle of oil.