Dice the eggplant into 1-inch cubes. Place them in a colander, sprinkle with 1 teaspoon of fine sea salt, and let them sit for 15-20 minutes. This draws out bitterness and excess moisture. After resting, firmly pat the eggplant dry with paper towels until thoroughly dry.

Toss the dried eggplant cubes with 2 tablespoons of olive oil. Preheat your air fryer to 375°F (190°C). Arrange the eggplant in a single layer in the air fryer basket (work in batches if necessary to avoid overcrowding). Air fry for 15-20 minutes, shaking the basket halfway through, until the eggplant is tender and lightly golden brown. Set aside.

While the eggplant is air frying, bring a large pot of salted water to a boil. Add the pasta and cook according to package directions until al dente. Before draining, reserve about 1 cup of the starchy pasta water.

While the pasta cooks, heat 2 tablespoons of olive oil in a large skillet or Dutch oven over medium heat. Add the diced red onion and cook for 3-4 minutes until softened and translucent.

Add the minced garlic, dried oregano, and red pepper flakes (if using) to the skillet. Cook for another minute until fragrant, being careful not to burn the garlic.

Stir in the chopped fresh tomatoes and vegetable broth. Bring to a gentle simmer, then reduce heat to low, cover, and cook for 10-12 minutes, stirring occasionally, until the tomatoes have broken down and formed a rustic sauce. Season with salt and black pepper to taste.

Add the air-fried eggplant to the tomato sauce and stir gently to combine.

Drain the cooked pasta and add it directly to the skillet with the sauce and eggplant. Add the chopped fresh basil and grated Parmesan cheese. Toss everything together, adding a splash or two of the reserved pasta water as needed to create a smooth, cohesive sauce that coats the pasta beautifully.

Serve immediately, garnished with extra fresh basil and a sprinkle of additional grated Parmesan or Pecorino Romano cheese.