• Preheat oven to 180ºC. In a bowl, toss the eggplant with two tablespoons of olive oil, salt, and pepper. Spread evenly on a lined baking tray and roast for 20–25 minutes, or until soft and golden.
• Heat the remaining tablespoon of olive oil in a large non-stick pan over medium heat. Once shimmering, add the garlic, chilli flakes, and oregano. Sauté for about 1 minute, stirring constantly, until fragrant.
• Pour in the tomato passata and stir to combine. Bring to a boil, then reduce the heat and simmer until the sauce begins to thicken. Taste and season with additional salt and pepper if needed.
• Meanwhile, bring a large pot of salted water to the boil. Cook the pasta until al dente, reserving ½ cup of the pasta water.
• Add the roasted eggplant and drained pasta to the tomato sauce, along with the reserved pasta water. Toss gently to combine. Divide into serving bowls and top with fresh basil leaves and grated Parmigiano Reggiano.

Freezing & Reheating

• I recommend freezing the sauce only. If making this recipe ahead to freeze, stir the roasted eggplant and basil leaves into the sauce, then portion into freezer-safe containers (about 1 cup per person). Freeze for up to 3 months.
• To reheat, add a frozen portion directly to a pan over low–medium heat, stirring constantly until defrosted. Cook pasta at the same time, then add the hot pasta and a splash of reserved pasta water to the simmering sauce before serving.