Cook the pasta according to the package instructions until al dente. Drain and set aside, reserving about 1/2 cup of pasta water.
Heat 2 tablespoons of olive oil in a large skillet over medium heat. Add the diced eggplant cubes and cook, stirring occasionally, until they are golden brown and softened, about 10-12 minutes. Remove the eggplant from the skillet and set aside.
In the same skillet, add the remaining 2 tablespoons of olive oil. Add the minced garlic, chopped onion, dried Italian herbs, and red pepper flakes (if using). Cook until the onion is translucent and the garlic is fragrant, about 2-3 minutes.
Pour in the white wine and cook for another 2-3 minutes, allowing it to reduce slightly.
Add the tomato passata to the skillet, along with the cooked eggplant cubes. Season with salt and pepper to taste. Stir well to combine.
Pour in the water, reduce the heat to low, and let the sauce simmer for about 15-20 minutes, stirring occasionally, until it thickens slightly and the flavors meld together.
Once the sauce has thickened, add the cooked pasta to the skillet. Toss everything together until the pasta is evenly coated with the sauce. If the sauce is too thick, you can add some of the reserved pasta water to loosen it up.
Remove the skillet from the heat and stir in the chopped fresh basil leaves.
Serve the eggplant pasta hot, garnished with grated Parmesan cheese.
Enjoy your delicious and flavorful Eggplant Pasta!
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