In a large pot, over medium heat, add oil and onions. Cook 2 – 3 minutes. Add garlic, pepper flakes and eggplant. Add one tsp. salt & ½ tsp. pepper. Cook 3 – 4 minutes or until eggplant begins to brown nicely and is tender. Add tomatoes and cook 2 – 3 more minutes. Take off heat. Add cooked pasta, butter and cheese. Mix well. Garnish with fresh chopped herbs, a good drizzle of extra virgin olive oil and a squeeze of lemon juice.