Pasta alla Norma with Eggplant, Basil & Pecorino

Ingredients

• 4 tablespoons extra-virgin olive oil
• 1 large eggplant, sliced into 1-inch strips
• Kosher salt and freshly ground black pepper
• 1 sweet onion, thinly sliced
• 3 garlic cloves, peeled and crushed
• One 28-ounce can crushed tomatoes
• 1 teaspoon crushed red pepper flakes
• ¾ teaspoon dried oregano
• 1 pound bite-size dry pasta, like rigatoni or macaroni
• ¼ cup chopped fresh parsley
• ¼ cup chopped fresh basil
• ½ cup grated pecorino or ricotta salata cheese