Prepare the eggplant by washing and dicing it into bite-sized cubes. Sprinkle with salt and let it sit in a colander for 15 minutes.

Sauté in a large skillet over medium heat by adding olive oil, then toss in the salted eggplant. Cook until golden brown and tender, about 8-10 minutes.

Add minced garlic and crushed red pepper flakes to the skillet; stir for about one minute until fragrant.

Pour in the crushed tomatoes and stir in the chopped basil. Simmer on low heat for 10 minutes.

Cook the spaghetti or linguine according to package instructions until al dente. Reserve some pasta water before draining.

Toss the cooked pasta into the skillet with the sauce, adding reserved pasta water as needed for consistency.