Prepare the Eggplant:

Sprinkle the diced eggplant with salt and let it sit in a colander for 20-30 minutes to draw out moisture. Rinse and pat dry with a paper towel.

Cook the Eggplant:

Heat 2 tablespoons of olive oil in a skillet over medium heat. Add the eggplant and sauté until golden and tender, about 8-10 minutes. Remove and set aside.

Make the Sauce:

In the same skillet, heat the remaining olive oil. Add the garlic and cook until fragrant, about 1 minute. Stir in the crushed tomatoes, oregano, red pepper flakes (if using), salt, and pepper. Simmer for 10-15 minutes, stirring occasionally.

Cook the Pasta:

While the sauce simmers, cook the pasta in a large pot of salted boiling water until al dente. Reserve 1/2 cup of pasta water before draining.

Combine Ingredients:

Add the cooked eggplant to the tomato sauce and stir to combine. Toss the pasta in the sauce, adding a splash of reserved pasta water if needed to coat evenly.

Serve:

Divide the pasta among plates. Top with ricotta salata and garnish with fresh basil leaves.