Preheat oven to 450 F.

Begin to bring a large pot of generously salted water to a boil.

In meantime, heat oil in a large skillet on medium heat.

Add the frozen soffritto cubes (gently they may cause the oil to splatter) and cook for 3-4 minutes until broken down and soft.

Add the chopped garlic and sauté for 30 seconds until fragrant.

Add the tomatoes, herbs and simmer for 20 minutes stirring occasionally.

While the tomatoes are simmering and water is coming to a boil, toss eggplant onto a baking sheet with a pinch of salt, olive oil and roast in the oven for about 12-15 minutes until golden and soft but not too mushy (you want the eggplant to have a bit of texture).

While the eggplant is cooking, toss the spaghetti into the boiling water and cook as directed until al dente.

Drain the cooked spaghetti and add it directly into the tomato sauce with the roasted eggplant and let sit for 5 minutes.

Serve in bowls with some shredded chunks of ricotta salata and grated parmigiano reggiano cheese.

Top with fresh basil and crushed red pepper (for a little kick if desired).