Preheat the oven to 400 degrees F (200 degrees C).
Cut the Globe Eggplant (2) into cubes about 3/4-inch square, toss them lightly with a bit of Olive Oil (to taste), season with Kosher Salt (to taste) and spread them out in a single layer on a sheet pan.
Roast in the oven for 25 minutes or so, until the eggplant is brown and tender.
Put a pot of water on to boil for the Gemelli Pasta (0.75 pound). Add Kosher Salt (1 pinch). Cook the pasta al dente.
Meanwhile, heat a large sauté pan with the Olive Oil (to taste) and Onion (1) over medium heat. Season with Salt (to taste) and sauté the onions until just caramelized, about 20-25 minutes. Add the Garlic (2 clove) and cook for a moment.
Deglaze with Sherry Vinegar (1 splash). Add the eggplant, Tomato Sauce (2 cup), and Crushed Red Pepper Flakes (1 pinch). Heat the sauce to simmering.
Drain the pasta, add it to the tomato sauce pan, and toss gently. Chiffonade the Fresh Basil Leaf (1 handful) and add to the pan.
Serve the pasta with the Ricotta Salata Cheese (0.5 pound) crumbled over the top.