Spread the eggplant in a pan lined with parchment paper. Sprinkle with olive oil, salt and freshly ground black pepper. Cook in a preheated oven at 190°C for about 30-35 minutes, until soft and brown.
In a shallow pot, heat up 2 tbsp. olive oil and sauté the onion for 2-3 minutes until it softens. Add the garlic and sauté for 1 minute. Add the tomatoes, salt and freshly ground pepper, lower the heat and simmer the sauce for about 12-15 minutes.
In the last few minutes of cooking time once the eggplant is ready, add the eggplant to the sauce with the arugula and the basil and gently mix together.
At the same time, prepare the pasta. Fill a large pot with 5 liters of water and cook on high heat.
Once the water starts boiling, add 35 g salt and the MISKO Tubetti Whole Wheat. Stir with a spoon and let the pasta boil for as long as indicated on the package.
Strain the pasta and add it to the pot with the sauce.
Gently stir and serve the pasta hot, optionally with some yogurt and freshly ground pepper.