Sprinkle the eggplant cubes with salt and let sit for 20 minutes. Rinse off the excess salt and pat them dry with a towel; this helps remove bitterness and moisture.
Heat a generous splash of olive oil in a large skillet over medium-high heat. Once hot, add the eggplant cubes and fry until they are golden brown and crispy around the edges, about 8-10 minutes, turning occasionally for even browning.
Remove the fried eggplant from the pan and drain on paper towels to absorb excess oil. Set aside.
In the same skillet, add a little more olive oil if needed, then toss in the minced garlic and chili flakes. Sauté for about 30 seconds until fragrant, with a fragrant aroma filling the air and the garlic just beginning to turn golden.
Pour in the crushed tomatoes, add a pinch of salt, and simmer the sauce gently for about 15 minutes until it thickens slightly and deepens in color, filling the kitchen with a rich, garlicky scent.
Meanwhile, bring a large pot of salted water to a boil. Add your pasta and cook until just al dente, about 1 minute less than the package directions, so it retains a slight bite.
Drain the pasta in a colander, reserving a cup of the starchy pasta water. This helps loosen the sauce if it thickens too much later.
Add the cooked pasta to the skillet with the tomato sauce. Toss everything together, adding a splash of reserved pasta water if needed to loosen the sauce and help it cling to the pasta evenly.
Gently fold in the crispy eggplant, mixing well so each piece is coated with the rich tomato sauce. Let everything cook together for a minute or two to meld the flavors.
Finish by tearing fresh basil leaves over the top for a burst of aroma and color. Give everything a final toss.
Serve hot, garnished with a few more basil leaves, and enjoy this comforting Sicilian classic that combines smoky eggplant, vibrant tomato sauce, and perfectly al dente pasta with a punch of heat and freshness.
