Pasta Con Le Melanzane

This recipe isn't going to follow the traditional form. I'm publishing it just as Stefano sent it to me.

First of all you need some eggplants which you have to cut in slices and leave for about half a day with some thick-grained salt on it, so that all the water inside the eggplants comes out; then you throw away the water, and you cut the eggplants in smaller chunks. Then you have to take 2 or 3 pieces of garlic, and some red pepper and you put them in a saucepan with some olive oil, leaving it to roast a little bit until they become golden-colored and they smell good. You then add the eggplants and after a while you can add a couple of sliced tomatoes (I don't recall if the sauce I gave you had them or not), some origano (I don't know the English term sorry) and/or some mint leaves. You cook a little more tasting it now and then to make sure the eggplants are the right consistency, and then it's ready. Pour it on top of some cooked perciatelli, then add plenty of grated parmesan.