To a large skillet, add extra virgin olive oil, crushed garlic, red pepper flakes, halved cherry tomatoes (or chopped tomatoes), salt, and pepper.
Fry the tomatoes on medium-high heat for 5 minutes, then crush them with a fork.
Wash and dry the eggplant, remove the stem, and cut into 1-inch cubes (2.5 cm). Add the eggplant to the pan along with one cup of water.Next, add rinsed chickpeas and pitted olives.
Stir well, cover with a lid and simmer for 15 minutes, stirring occasionally.Take the lid off and cook for an additional 5 to 10 minutes, or until the eggplant is thoroughly cooked. Add more water if necessary.Add fresh basil or parsley towards the end, then toss in the pasta.
COOK THE PASTA
While the chickpea simmers in the eggplant tomato sauce, boil the pasta in a large pot with plenty of salted boiling water. Undercook the pasta by 1 minute, then add it to the pan with the sauce.
Add 1 cup of reserved pasta water, toss the pasta, and cook on medium heat for about a minute until the pasta is al dente.Serve in a large bowl or smaller individual bowls, and garnish with a sprinkle of chopped flat-leaf parsley or fresh basil.