Cook the pasta according to package directions.
Meanwhile saute the garlic in the olive oil (1 tbsp). When soft, add the eggplant, and more oil if needed.
Add the fresh tomatoes, and basil (about 1/2 cup shredded basil). Mix together well, and add crushed tomatoes to the mixture. Add the balsamic vinegar and vegan red wine along with the seasonings.
By now the pasta should be ready. Drain well and add the pasta to the eggplant mixture. Stir well, transfer to serving bowl, and enjoy!