Preheat the oven to 400°F (200°C). Toss the cubed eggplant with 1 tablespoon of olive oil, salt, and pepper. Spread on a baking sheet and roast for 25 minutes until golden brown.

While the eggplant is roasting, cook the pasta according to package instructions until al dente. Drain and set aside.

In a skillet, heat the remaining tablespoon of olive oil over medium heat. Add the chopped onion and sauté until translucent, about 5 minutes. Add the minced garlic and red pepper flakes, cooking for an additional minute.

Add the roasted eggplant and cherry tomatoes to the skillet. Cook for 5 minutes until the tomatoes soften. Toss in the cooked pasta and mix well to combine.

Serve hot, garnished with fresh basil and grated Parmesan cheese.