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Preheat oven to 350°F (180°C). Toss eggplant cubes with 2 tbsp olive oil, salt, and pepper. Roast on a baking sheet for 15 min (or air fry for 10-12 min). Set aside.
Boil Paccheri in salted water until al dente, per package instructions. Drain, reserving ½ cup (120 ml) pasta water
Heat 1 tbsp olive oil in a skillet over medium. Sauté garlic 1-2 min, add cherry tomatoes, and cook 10 min.
Stir in crushed tomatoes, salt, and basil; simmer 5 min.
Add roasted eggplant and Paccheri to the sauce. Toss with a splash of pasta water if needed to coat.
Plate, sprinkle with Parmesan or Pecorino, and garnish with
basil.