Heat vinegar, sugar and 1 pinch of salt. Peel garlic and chop finely. Wash and finely chop the chilli. Wash the lime, grate dry and peel the peel with a zest ripper. Halve the lime and squeeze the juice.
Stir sesame oil, chilli, garlic, zests and lime juice into the vinegar mixture.
Cook the pasta for about 4 minutes in plenty of water, drain and rinse with cold water. Wash, clean and dice the aubergine. Heat the oil in a pan. Fry the aubergine for 3-4 minutes.
Peel onions and cut them into thin rings. Cut the mango from the stone. Peel and chop the flesh. Mix together the pasta, mango, eggplant, onions and the vinaigrette.
Wash herbs, shake dry and pluck leaves from the stems. Chop basil coarsely. Arrange everything on plates and sprinkle with the herbs.