Preheat your oven to 425°F (220°C). Cube your eggplant and spread on a sheet pan. Drizzle with olive oil, season with salt and pepper, and roast for 25-30 minutes, turning halfway.

In the last 15 minutes of roasting, spread cherry tomatoes on a separate pan, drizzle with olive oil, season lightly, and roast for 10-12 minutes until burst and caramelized.

Grate fresh tomatoes for the sauce and set aside. If using canned, ensure they are good quality.

In a skillet, heat 2 tablespoons of olive oil. Add diced onion and sauté for 3-4 minutes until softened. Stir in garlic and crushed red pepper flakes; sauté for 30 seconds.

Add grated tomatoes to the skillet, season with salt and pepper, and let the sauce simmer for 10-15 minutes.

Stir in the roasted eggplant and cherry tomatoes into the sauce and let it meld for a couple of minutes.

Cook the pasta according to package instructions, stopping 2-3 minutes short of al dente. Reserve 1 cup of cooking water, drain the pasta.

Combine the drained pasta in the skillet with the sauce and add ½ cup reserved pasta water. Stir together over low heat for 2-3 minutes.

Remove from heat, add chopped basil, and serve warm, drizzled with olive oil and topped with Parmesan cheese.