Heat 2 tablespoons of olive oil in a large deep skillet or pot over medium heat.
Add the diced aubergine to the pot and sauté for about 5-7 minutes, stirring occasionally, until the aubergine is softened and lightly browned.
Add the minced garlic, dried oregano, and red chili flakes to the pot. Stir and cook for 1 minute until fragrant.
Add the halved cherry tomatoes to the pot and cook for 3 minutes, stirring occasionally, until they start to soften.
Pour in the vegetable broth and add the dried spaghetti pasta, making sure the pasta is submerged as much as possible.
Bring the mixture to a boil, then reduce heat to medium-low and simmer uncovered for 10-12 minutes, stirring frequently to prevent sticking, until the pasta is cooked al dente and most of the liquid has been absorbed.
Season with salt and black pepper to taste.
Remove the pot from heat and stir in the remaining 1 tablespoon of olive oil, chopped fresh basil leaves, and grated Parmesan cheese until well combined.
Serve immediately, garnished with additional basil or Parmesan if desired.