Toss the cubed eggplant with a pinch of kosher salt in a colander and massage the salt into the eggplant. 

Let sit in the sink for 20-40 minutes.

Set a pot of salted water to boil for the pasta. 

Add 3 tablespoons of the oil into a large pot and bring to medium high heat. 

Add the eggplant and cook, stirring often, for about 8 minutes. It will likely soak up all of your olive oil. 

Remove the eggplant to a bowl. 

If there is no more olive oil left in the pot, add the other tablespoon. Add the summer squash, peppers, and onions, and cook for 5 minutes. 

Add the garlic and tomato paste and turn down to medium heat. Cook for 5 more minutes, or until the tomato paste is beginning to stick to the bottom of the pot and brown. 

Add the chopped tomatoes and any juice that came with them, then scrape up all of the browned bits in the bottom of the pot. 

Add the herbs, pepper, and cooked eggplant and cook on low for another 5 minutes. 

Meanwhile, cook your pasta al dente (not quite cooked through) in the boiling water. 

Drain your pasta, reserving 1 cup of the pasta water. 

Add the noodles to the pot of vegetables, along with 1/4 cup (60ml) of the pasta water, and the cherry tomatoes.

Turn the heat to medium high and cook, stirring often, until the noodles have soaked up the tomato sauce. 

Add more of the pasta water if things are looking dry instead of saucy. 

Taste and add more salt if need be.

To serve, transfer into bowls and shower with hand-torn fresh basil leaves. Can be served either hot, warm, or cold. Enjoy!