Put 2 Tbsp. Olive Oil in a saucepan and heat. Add garlic, onion and pepper. Cook until soft, stirring occasionally. Add canned tomatoes.
While tomatoes simmer; Cut eggplant up into 1 to 2 inch pieces. If using a larger, older eggplant remove seedy center.
Put 3 Tbsp. of Olive Oil in a separate pan and heat. Add eggplant and stir. Add salt and pepper to taste as you stir. Cook for 20 min, until eggplant is soft (but don’t overcook to where it loses its form).
Add Basil and chopped roma tomato to sauce. Cook for 5 more min. then add eggplant.
Cook all ingredients together on low while your pasta noodles cook. Top with basil and Parmesan Cheese