Preheat oven to 400 degrees. Toss the eggplant cubes with olive oil and place on a parchment lined sheet tray. Roast for half a hour, until golden brown.
Cook the pasta according to package directions in boiling salted water. Drain and set aside.
Heat up a tbsp of olive oil in a large deep skillet over medium high heat. Once hot, add the onion and saute for about 6 minutes, until translucent.
Add the sausage and continue cooking until sausage has browned. Then, add the garlic and saute for 30 seconds longer, until fragrant.
Add the roasted eggplant and tomato sauce. Mix well and season with salt and pepper. Toss in the cooked pasta and cheese. Toss in the basil at the end, taste again for seasoning and serve.