Transfer the diced eggplant to a sieve over a bowl and season liberally with salt. Set out at room temperature for 30 minutes as you prepare the rest of the ingredients.

Bring a large pot of water to a boil. Add the tomatoes and cook for 5 minutes until the skin splits. Transfer the tomatoes to an ice bath for 5 minutes. Once the tomatoes are cool enough to handle, remove the skins and the cores. Crush lightly with your hands and transfer to a bowl.

Heat 1 tablespoon extra virgin olive oil in a wide pot over medium heat. Add the onion and cook, stirring regularly, for 6-8 minutes until it begins to soften. Add the garlic and crushed red pepper and cook for 1 minute until fragrant.

Melt the butter into the garlic and onions. Once frothy, add the crushed tomatoes and mash lightly with a wooden spoon. Season with salt and pepper. Add 1/4 cup of water and bring to a boil.

If using, add the cherry tomatoes to the sauce. Reduce heat and simmer for 35 minutes until reduced and thickened. Taste and season to your preferences.

15 minutes before the sauce is finished, cook the pasta until al dente. Reserve ½ cup pasta cooking water and then drain the pasta.

While the pasta cooks, heat 2 tablespoons of avocado oil in a skillet. While you wait for the oil to heat, pat the eggplant dry thoroughly with paper towels.

Cook the eggplant in batches in the hot oil for 2-3 minutes per side, stirring occasionally, until browned and crispy all over. Adjust the heat as necessary to prevent the eggplant from burning. Carefully transfer the eggplant to a paper towel-lined plate.

Lightly mash the cherry tomatoes and add the torn basil to the sauce. Immediately add the pasta and a few splashes of reserved pasta water and toss to coat the pasta with the sauce. Turn off the heat.

Divide the pasta between shallow bowls and pile the hot eggplant on top. Garnish with more basil leaves, if desired. Enjoy!