Put a pot of water on high heat. Add a good bit of salt. Cook pasta according to package directions.

Meanwhile, wash and cube the eggplant and dice the garlic. Dice the basil and shred the cheese.

Splash the olive oil in a pan on medium-high heat. Add the eggplant cubes, sprinkle with salt, and cook for about 5 minutes. If the eggplant starts to look too dry, add a bit of water.

Once the cubes are a little brown on all sides, add the garlic and chili flakes. Stir. Add the tomatoes and cook for about 15 minutes, stirring occasionally. Again, if it looks too dry, add a bit of water. Everything will shrink up and become a loose, thick sauce. Add half the cheese and half the basil.

Once the pasta is cooked, drain it and add it to the saucepan. Toss everything together, then turn off the heat. Add salt and pepper to taste.

Serve sprinkled with more cheese and basil.