Skin eggplant and cut into 1/2 inch cubes. Place on baking sheet. Toss with 2 tablespoons olive oil.
Add one clove of minced garlic. Sprinkle with salt and
roast for 30-40 minutes or until soft and translucent. Toss every ten minutes or so.
Cut cherry tomatoes in half. Place on baking sheet and toss with 1 tsp. of olive oil. Sprinkle with salt. Roast for 20-30 minutes or until slightly caramelized. Toss after 15 minutes.
While eggplant and tomatoes roast, heat water for pasta and cook until al dente, reserving one cup of pasta water.
Heat 2 tablespoons olive oil in saute pan and add onions. Saute on medium heat until just translucent, about 5 minutes.
Add 3 cloves diced garlic to onions. Saute 5 minutes more, stirring frequently. Add a splash of balsamic to taste. Set aside.
When eggplant and tomatoes are done, add the mixture, together with reserved (1 cup) pasta water to onion and garlic pan. Add the oregano and salt and pepper to taste. Heat together for a few minutes.
Add mixture to cooked pasta, add basil, and serve.