Preheat your oven to 425ºF.

Slice the eggplant into 1-inch cubes and spread them on a baking sheet. Drizzle with olive oil, season with salt and pepper, then roast for 25-30 minutes until golden and tender.

While the eggplant is roasting, toss cherry tomatoes with olive oil and roast for about 10-12 minutes until they begin to burst.

In a skillet, heat olive oil over medium heat and cook diced onion until soft. Add minced garlic and optional red pepper flakes. Sauté until fragrant.

Stir in grated fresh tomatoes to the onion-garlic mixture, then simmer for 10-15 minutes until the sauce thickens.

Add the roasted eggplant and cherry tomatoes to your sauce, adjusting heat to keep warm.

In a pot of salted boiling water, cook your pasta until very al dente according to package instructions, reserving a cup of cooking water before draining.

Combine the drained pasta with the sauce, gradually adding reserved pasta water as needed. Toss gently over low heat for 2-3 minutes.

Plate your pasta and garnish with olive oil, fresh basil, and Parmesan cheese.