Pasta Alla Norma

Ingredients

• 1½ pounds eggplant (about 2 medium)
• ⅓ cup olive oil, plus more as needed
• Salt and freshly ground black pepper
• 5 garlic cloves, thinly sliced
• 1 ½ pounds tomatoes, chopped (or one 28-oz can)
• 10 oz. cherry tomatoes
• 1 teaspoon dried oregano
• 1 teaspoon Calabrian chili, finely chopped
• 1 box (12 oz.) Brami Fusilli
• ½ cup fresh basil, chopped
• Grated Parmesan or Pecorino, for serving (optional)