Preheat the oven to 425°F (220°C). Toss the cubed eggplant with 2 tablespoons of olive oil, salt, and pepper. Spread on a baking sheet and roast for 25 minutes, or until golden and tender.

While the eggplant is roasting, bring a large pot of salted water to a boil. Cook the pasta according to package instructions until al dente. Drain and set aside.

In a skillet, heat the remaining tablespoon of olive oil over medium heat. Add the minced garlic and sauté for 1 minute until fragrant. Pour in the crushed tomatoes, oregano, and basil. Simmer for 10 minutes.

Add the roasted eggplant to the sauce and stir to combine. Toss the cooked pasta with the sauce until well coated.

Serve the pasta hot, topped with grated Parmesan cheese.