Preheat oven to 400°F (200°C). On a large baking sheet, combine the cubed eggplant, halved cherry tomatoes, 3 minced garlic cloves, 2 tablespoons of olive oil, dried oregano, red pepper flakes (if using), salt, and black pepper. Toss well to ensure everything is evenly coated.

Spread the vegetables in a single layer on the baking sheet. Roast for 25-30 minutes, tossing halfway through, until the eggplant is tender and lightly caramelized, and the tomatoes have burst and softened.

While the vegetables are roasting, bring a large pot of salted water to a boil. Add the pasta and cook according to package directions until al dente. Reserve 1/2 cup of pasta water before draining.

In a large skillet, heat the remaining 1 tablespoon of olive oil over medium heat. Add the remaining 2 minced garlic cloves and sauté for 1 minute until fragrant, being careful not to burn the garlic.

Add the roasted eggplant and cherry tomato mixture to the skillet with the garlic. Pour in the vegetable broth and reserved pasta water (start with 1/4 cup and add more if needed to create a light sauce). Bring to a gentle simmer.

Add the drained pasta to the skillet. Toss everything together until the pasta is well coated with the sauce and vegetables. Stir in the fresh basil and parsley.

Taste and adjust seasoning with salt and pepper if necessary. Serve immediately, garnished with grated Parmesan cheese if desired.