Get the pasta into a pot of boiling water and cook according to instructions. 

Peel the garlic and finely chop the garlic and chilies. Leave the seeds in from the chilies for extra heat, otherwise remove. Chop up the aubergine. 

Put a pan on a medium to high heat and add a tablespoon of oil. Add the garlic, chilies and aubergine. Stir once they start to sizzle so nothing sticks to the pot. 

After two minutes add the plum tomatoes to the pan. Bash them up with a wooden spoon until they have reached the desired chunky pasta sauce. 

Add the cider vinegar, maple syrup, oregano and olives, and bring to the boil. Reduce to a simmer for about ten minutes, stirring regularly. 

Add the basil and give a stir. 

Add the cooked and drained pasta to the pot, mix thoroughly with the sauce and serve.