Heat olive oil in a large deep skillet or pot over medium heat.
Add the diced aubergine and cook for 5 minutes, stirring occasionally, until slightly softened.
Add the sliced garlic, dried oregano, dried basil, and red chili flakes to the pot. Cook for 1 minute until fragrant.
Add the uncooked spaghetti, canned diced tomatoes with juice, and vegetable broth to the pot. Stir to combine and ensure the pasta is mostly submerged in the liquid.
Season with salt and black pepper.
Bring the mixture to a boil, then reduce heat to medium-low and simmer uncovered for 12 to 15 minutes, stirring occasionally, until the pasta is al dente and the liquid has mostly absorbed.
Remove the pot from heat and stir in grated Parmesan cheese until melted and well combined.
Sprinkle chopped fresh basil over the pasta before serving.