Bring a large pot of water to a boil and salt it. Put the oil in a large skillet over medium-high heat. Add the pancetta and cook until just starting to brown. Add the eggplant, sprinkle with salt and pepper, and stir occasionally until browned and tender, about 15 minutes. (The meat should render enough fat to cook the eggplant, but if the pan seems dry, add another tablespoon or two of oil).
Add pasta to boiling water and prepare as directed. While its cooking, add the tomatoes and garlic to the eggplant mixture and cook, stirring occasionally, until everything is nicely softened, about 10 more minutes.
When the pasta is done, drain it and toss with the eggplant mixture and the Parmesan. Taste and adjust the seasoning, garnish with basil if you like, and serve.