Pasta alla Norma (Italian Pasta with Eggplant)

Instructions

1. Cook the pasta according to package directions in plenty of rapidly simmering water until al dente, then drain and return to the pot.
2. Meanwhile, stem the eggplants, quarter lengthwise, and slice 1/2 inch thick. Or, simply slice the eggplants 1/2 inch thick and cut into large dice.
3. Heat 2 tablespoons of the oil in a large skillet or steep-sided stir-fry pan. Add the eggplant, stir together, and cook over medium-high heat until it's tender, but still holds its shape. Add small amounts of water if need be to keep the skillet moist, but do so sparingly — you don’t want the eggplant to get mushy. Remove to a plate or bowl.
4. Heat the remaining oil in the same pan. Add the onion and sauté over low heat until translucent. Add the garlic and continue to sauté until both are golden. 
5. Add the eggplant back to the pan along with the marinara sauce and crushed tomatoes and cook over medium heat until piping hot.
6. Combine the eggplant and marinara mixture with the cooked and drained pasta in the cooking pot or a large serving bowl. Toss in some cherry tomatoes, if you’d like.
7. Add red pepper flakes, salt, and pepper to taste. Stir in as much fresh basil as you’d like. 
8. Serve at once, passing around vegan Parmesan (see below) for topping individual portions, if desired.