Pre-heat oven to 400 degrees. Cut eggplant, pepper, onion, tomatoes in half and place on a baking sheet with garlic cloves. Drizzle with olive oil and season with salt and pepper. Place in oven for 40 minutes.
Remove peel from eggplant and bell pepper and place in food processor with onion, tomatoes and garlic. Pulse until smooth.
Add cheese and 1/4 cup basil pulsing again until smooth.
Cook pasta according to manufacture’s suggestion in salted water. Drain pasta, reserving 1/2 cup water pasta cooked in.
Toss pasta with eggplant sauce and a bit of the pasta water if sauce is too thick. Serve topped with chopped basil.