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Cook the pasta according to package directions, reserving at least one cup of the pasta water.
In the meantime, heat a large skillet with a lid over medium heat and drizzle olive oil across the bottom of the pan.
Once the pan is warm, add the sliced eggplant cut side down, along with the whole tomatoes and garlic to the pan.
Lower the heat to medium low, cover the pan, and allow the eggplant and tomatoes to steam for 10 minutes.
Once you remove the lid, you should be able to carefully peel the eggplant and tomatoes, discarding the skin.
Once the skin is removed, carefully use a potato masher or the back of a fork to mash the eggplant, tomatoes and garlic into a thick sauce.
At this time, add the tomato paste and spices. Stir until combined and warmed through.
Now add the pasta and the pasta water and toss.
Finish with vegan parmesan and more salt and pepper as desired.