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In a large sauté pan, heat the olive oil over medium heat. Add the eggplant in batches and cook on all sides until golden brown. Remove the eggplant from the pan and set aside on a large plate. Season to taste with salt and pepper.
To the same pan, add the onion and sauté until tender, about 4 minutes. Add the garlic and sauté until fragrant, about 1 minute more.
Stir in the tomatoes and bring to a simmer. Add the red pepper flakes and oregano, and season with salt and pepper. Simmer until the flavor of the sauce develops and concentrates slightly, 15 to 20 minutes.
While the sauce simmers, bring a large pot of salted water to a boil over high heat. Add the pasta and cook according to the instructions on the package. Drain well.
Add the pasta and eggplant to the sauce; toss to coat. Add the parsley, basil and pecorino or ricotta salata, and toss well to combine.