1. In a skillet, heat olive oil, add roasted egg plant, toss for a couple of minutes. Add pasta water (1/4 cup) and mix.
2. Add tomato sauce and pasta water (1/8 cup), cook for another couple of minutes. Add basil leaves and cheese. Pour in the pasta and toss, add more water, if required.
3. Transfer to a serving bowl, garnish with cheese and basil, serve.