Toss the eggplant with ⅓ cup of olive oil, then spread it out in an even layer on the prepared sheet pan.

Roast for 20–25 minutes, tossing halfway through, until golden brown and evenly browned.

Season the roasted eggplant with salt and pepper, then let it cool on the sheet pan.

Meanwhile, bring a large pot of salted water to a boil.

In a large skillet, heat the remaining 2 tablespoons of olive oil over medium heat. Add the garlic and sauté for about 1 minute, until softened.

Stir in the oregano and red pepper flakes, cooking for about 30 seconds until fragrant.

Add the tomato paste and cook, stirring frequently, for 2 minutes or until the paste darkens slightly.

Pour in the canned tomatoes. Use a potato masher or the back of a wooden spoon to break them up into smaller pieces.

Simmer the sauce for about 5 minutes, or until slightly thickened. Stir in the roasted eggplant, taste, and adjust the seasoning as needed.

Cook the pasta according to package directions until al dente. Drain, reserving some of the pasta water.

Add the pasta to the skillet with the sauce. Toss to combine, gradually adding reserved pasta water until the sauce clings to the noodles.

Stir in the basil just before serving, reserving a few leaves for garnish if desired.

Serve immediately, topped with grated ricotta salata.