Sprinkle the diced eggplant with salt and let it sit for about 20 minutes to draw out excess moisture. Rinse and pat dry.
Bring a large pot of salted water to a boil. Cook the pasta according to package instructions until al dente. Reserve 1 cup of pasta water, then drain the pasta.
In a large pan, heat 2 tablespoons of olive oil over medium heat.
Add the eggplant and sauté until golden brown and tender, about 8-10 minutes. Remove the eggplant from the pan and set aside.
In the same pan, add another tablespoon of olive oil.
Sauté the minced garlic until fragrant, about 1 minute.
Add the crushed tomatoes, dried oregano, salt, and pepper. Simmer for 10 minutes until the sauce thickens slightly.
Return the sautéed eggplant to the sauce and mix well.
Add the cooked pasta, tossing to combine. If the sauce is too thick, add reserved pasta water a little at a time until desired consistency is reached.
Plate the pasta and sprinkle with grated Ricotta cheese.
Garnish with fresh basil leaves and drizzle with extra olive oil if desired.