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Chop the aubergine into bite-sized pieces.
Heat 2 tbsp of the oil in a large frying pan over a medium heat, then fry the aubergine until charred and cooked through, about 15 minutes.
Take it out to rest, and season with a pinch of salt and pepper.
In the same pan, warm up 2 tbsp more olive oil over a medium heat and add the onion and garlic to cook down, soften and become slightly sticky.
Add the can of tomatoes and bring to a simmer, then stir through the red wine vinegar and chilli flakes.
In a large saucepan of boiling salted water, cook the spaghetti according to the packet instructions to al dente, reserving a small cup of the pasta-cooking liquid before draining.
Scoop out some of the tomato liquid into a small bowl and mix in the white miso until smooth and emulsified, then add it back into the pot of tomato sauce and stir through.
Add the aubergine and basil leaves to the sauce and warm through for 1 minute before adding the pasta.
If the sauce is a little too thick, stir in some of the pasta-cooking water to create a silkier sauce.
Serve with the grated cheese, a drizzle of extra virgin olive oil, and a basil leaf.