Cook the pasta
Fill a large cooking pot ¾ with water and put it on the stove. Add one tablespoon salt and three tablespoons of oil to the water and bring it to boil. On the first boil, add the pasta to the water and let it cook on medium high heat for 7 to 10 minutes or until the colour of the pasta changes completely. Once your noodles are cooked, run them through a strainer to drain all the water. Pass the strainer containing noodles under tap water and set it aside.
Prepare egg plant
Pour two tablespoons of oil in a skillet and heat it on low flame. Once the oil is moderately hot, add chopped garlic to it and sauté for a minute. Now add egg plant to the skillet and cook until brown (about 2 to 3 minutes).
Once the colour of the eggplant changes, add two cups of chopped tomatoes to them. Also add half cup of chopped black olives and one cup of corns. Season with salt and pepper flakes, cover and cook until the corn is tender and all the flavours are nicely mixed.
Combine pasta and vegetables
Add the boiled noodles to the skillet containing sautéed vegetables and toss well to combine. Your fried eggplant noodle salad is now ready to be served.