Cut the eggplant into medium size strips
Place them in a colander and sprinkle some salt in it, make sure all layers of eggplant are salted. Cover with a kitchen towel and let it rest for about 1 hour.
Wash the eggplant in current water then pat them dry using a kitchen towel or paper towel.
Heat up the vegetable oil in a frying pan, add the eggplant and fry them until they are golden, remove them and place them on a paper towel. Reserve.
On a separate pan, start cooking the pasta according to the package instructions. Turn off the pasta heat 1 minute before they are ready and let them rest in the cooking water until we mix them in the sauce.
Peel and bruise the garlic and mince the pepperoncino
On a separate pan, add the olive oil, the garlic and the pepperoncino, lightly fry them in low heat for about 50 seconds. Add the tomatoes, the salt, pepper, and some basil leaves. Cook it in medium heat for 2 minutes then add half of the fried eggplant, cook for 10 minutes more, add the strained pasta and cook it for 1 to 2 more minutes.
Turn off the heat, Remove the garlic and the basil stalks (if you used the stalks), transfer the pasta into individual plates, add the remainder of the fried eggplant, the vegan cheese and garnish with fresh basil leaves. Serve it immediately.