Dice up the eggplant. Place in bowl and mix with a sprinkle of sea salt, covering each eggplant cube. Allow to sit for 20 mins.
Preheat oven to 375 and line baking sheet with parchment paper.
Pat dry eggplant and mix with 2 tablespoons olive oil cumin, fennel seed, and garlic powder. Roast for about 20 minutes or until soft and slightly browned.
Separately, in sauce pan, add crushed tomatoes, garlic, basil, and cooked eggplant. Cook on medium heat until bubbling, then reduce to a simmer and cover. Keep sauce on simmer for 10 minutes to allow sauce to thicken.
Boil your pasta, following your package's instructions. When pasta is cooked, add in to thickened sauce.