Preheat the oven to 425° F.

Cube the eggplant into 1" inch cubes and place them onto a baking sheet.

Toss the cubed eggplant with 2 tablespoons of olive oil and season with salt and freshly ground black pepper.

Roast the eggplant for 30 - 35 minutes until golden brown, turning with a spatula halfway through.

Bring a large pot of salted water to boil and cook the pasta until al dente, according to package directions.

Meanwhile, make the sauce.  Heat a large non-stick skillet over medium heat.  Add 2 tablespoons of olive oil and the minced garlic and diced onions in a heated non-stick skillet.  Cook, stirring often for about 5 minutes until the garlic and onions soften.

If using regular diced tomatoes, roughly chop them into petite pieces before cooking to avoid having arge tomato chunks in the sauce.

Add the petite diced tomatoes, dried oregano, red pepper flakes (if using) and season with salt and pepper to taste.

Once the eggplant is roasted, add it to the tomato sauce and stir to combine.

Add the pasta to the skillet and stir to coat.

Plate into 4 large bowls and top with freshly shaved parmesan cheese and fresh basil.