Preheat the oven to 450°F and  bring a large pot of  water to a boil for the pasta.

Cut the eggplant into 1-inch cubes. Place in a mixing bowl, toss with 2 tablespoons olive oil, and season  with black pepper. Spread the eggplant evenly on a  lined sheet pan.

Toss the tomatoes and full cloves of garlic  with1 tbsp of  olive oil and black pepper and place them on a separate lined  sheet pan. (Remove cloves once roasted)

Roast the eggplant for 30 minutes, flipping halfway through. Add 1 additional tablespoon olive oil if the eggplant looks dry.

When the eggplant has 15 minutes remaining, place the tomatoes in the oven to roast alongside it.

While the vegetables roast, prepare the sauce.

Cut a small slice off the end opposite the stem of each tomato. Grate the tomatoes on the largest holes of a box grater, stopping when you reach the skin.

Heat 2 tablespoons olive oil in a large saucepan over medium heat.

Add the onions and garlic; cook until the onions are translucent.

Add the grated tomatoes, bring to a boil, then reduce to a simmer and cook until thickened.

In a separate pan, heat 1 tablespoon olive oil over medium heat.

Add the ground chicken and cook until fully done, seasoning with black pepper.

While chicken cooks, add the pasta to the boiling water and cook until al dente.

Add the roasted eggplant and tomatoes to the tomato sauce. Reduce heat to the lowest setting.

Stir in the cooked chicken when finished. 

Add the drained pasta and ½ cup pasta water to the sauce. Mix well.

Bring to a brief boil, then reduce to a simmer.

Stir in all the chopped basil.

Drizzle with olive oil and enjoy!