Heat olive oil in a large pan. Cut the eggplant into cubes, add to the pan, and fry until golden brown. Remove the eggplant from the pan and set aside.
In the same pan, add minced garlic and sauté briefly. Pour in the tomato sauce and season with salt, pepper, and dried oregano. Let the sauce simmer for about 10 minutes.
Meanwhile, cook the penne pasta in a pot of boiling salted water according to package instructions.
Add the fried eggplant cubes back into the tomato sauce and let them simmer together for another 5 minutes.
Drain the cooked pasta and add it directly into the pan with the sauce and eggplant. Toss well to coat the pasta evenly.
Serve the pasta on plates, generously grate Ricotta Salata over the top, and garnish with fresh basil leaves.
Cook it hands-free.
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