Cut the eggplant into 3/4-inch cubes. Place the cubes in a colander and sprinkle them generously with kosher salt. Allow the eggplant to sit for about 15 minutes. Rinse the eggplant, then pat it as dry as possible with a tea towel or paper towels.

Bring a large pot of salted water to a rolling boil. Add the pasta and cook according to package instructions.

While the water is reaching a boil and the pasta is cooking, heat the olive oil in a large, deep skillet over medium-high heat. Add the eggplant. Cook, stirring occasionally, for 8-10 minutes, or until the eggplant is crisping at the edges and tender in the center.

Add the garlic to the skillet. Cook, stirring constantly, for a minute, or until the garlic is quite fragrant. Stir in the tomatoes, capers, and basil. Bring the sauce to a simmer, and then reduce the heat to low. Simmer the pasta sauce, uncovered, for 5-10 minutes, or until it has thickened considerably. Add kosher salt and crushed red pepper to taste.

When the pasta is ready, drain it, reserving 3/4 cup of the pasta cooking water. Add the drained pasta to the sauce. Stir well, then add a little of the pasta water to loosen the mixture.

Divide the pasta into serving bowls and top each portion with extra basil and vegan cheese, if desired. Serve immediately.