1. Slice the eggplant into thin strip length-wise.
2. Rub with salt (about 1 Tbsp.) in a colander.
3. Top with a paper towel and place something heavy on top of the eggplant to squeeze out the water.
4. Heat the olive oil in a medium sized sauce pan.
5. Cook the eggplant for approximately 10 minutes.
6. Add the garlic, cook for another 3 minutes.
7. Add the crushed tomatoes and bay leaves.
8. Bring sauce to a boil then lower heat to low-medium and simmer for 45 minutes.
9. Add salt and pepper to taste.
10. Cook pasta according to box directions.
11. Add pasta into the sauce and mix before serving.