Prepare casarecce as label directs for al dente casarecce; reserve 1/2 cup cooking water. Drain; return to saucepot and cover to keep warm.
In 2 batches, in large skillet, heat half the oil over medium-high heat. Add 2 cups eggplant, and 1/2 teaspoon each salt and pepper; cook 4 minutes or until lightly browned, turning once. Transfer eggplant mixture to paper towel-lined plate; reduce heat to medium.
In same skillet, cook onion 2 minutes or until starting to brown, stirring frequently. Add garlic and crushed red pepper; cook 1 minute or until fragrant, stirring frequently. Add sauce, casarecce, reserved cooking water and eggplant mixture; cook 2 minutes or until heated through, stirring frequently. Makes about 6 cups.
Serve casarecce mixture sprinkled with cheese and basil.
