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 or broth.

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. Add salt and pepper to taste. Allow sauce to tighten as desired and serve sprinkled with more cheese and basil.