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

In the same skillet, add the remaining olive oil and saut? the chopped onion until translucent, about 5 minutes. Add the minced garlic and cook for an additional minute.

Stir in the canned crushed tomatoes and season with salt and pepper. Let the sauce simmer for about 10-15 minutes.

While the sauce simmers, cook the pasta in a large pot of salted boiling water according to package instructions until al dente. Drain and reserve some pasta water.

Add the saut?ed eggplant to the sauce and mix well. If the sauce is too thick, add a little reserved pasta water.

Toss the cooked pasta with the sauce until well coated. Serve hot, topped with grated ricotta salata and fresh basil.