Spaghetti with Roasted Eggplant and Cherry Tomatoes

Ingredients

• 1/4 cup extra-virgin olive oil
• 1 onion, chopped
• 5 garlic cloves, minced
• 2 cans (28-ounce) whole, peeled tomatoes, drained
• Handful fresh basil leaves, torn
• Salt and freshly ground black pepper
• 2 small (3/4 pound) eggplants, stemmed but not peeled
• 2 to 3 garlic cloves, chopped
• Extra-virgin olive oil
• 1 pound dried spaghetti
• 1 pint cherry tomatoes, stemmed
• 1/2 cup freshly grated Pecorino, plus extra for serving

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