Meanwhile, in a large skillet gently cook the garlic and chili flakes in olive oil for 1-2 minutes. Add the eggplant and increase the heat to medium high, sauté for 2-3 minutes.
Add the tomatoes and bring to a simmer. Season with salt and pepper, cook for 5 minutes.
Cook the pasta according to the directions.
Drain pasta. Toss the pasta with the sauce, cheese and basil.
