Pasta with Eggplant and Tomato Sauce | Second Harvest of Silicon Valley

Ingredients

• 2 medium eggplants, cut into 3/4 inch cubes
• 2 tbsp olive oil
• Salt and black pepper, to taste
• 3 cloves of garlic, minced
• 1 28 oz. can whole peeled tomatoes, undrained and crushed by hand
• 1/2 tsp dried oregano
• 1 lb spaghetti or pasta of choice
• 16 leaves fresh basil, divided
• Grated parmesan (for serving)