Step 1

Put a large pot of water on to boil. Preheat grill to medium-high.

Step 2

Toss tomatoes with 3 tablespoons oil, oregano, garlic, pepper, crushed red pepper and salt in a large bowl.

Step 3

Brush eggplant with the remaining 1 tablespoon oil. Grill, turning once, until tender and charred in spots, about 4 minutes per side. Let cool for 10 minutes. Chop into bite-size pieces and add to the tomatoes along with basil.

Step 4

Meanwhile, cook pasta according to package directions. Drain.

Step 5

Serve the tomato mixture on the pasta. Sprinkle with cheese.