Roasted cherry tomato and eggplant pasta

Name: Roasted cherry tomato and eggplant pasta
Ingredients: 16 ounces Penne or rigatoni; 1 Medium-large eggplant, skinned and cut into 1/2 inch cubes; 3 cups Cherry tomotoes, halved; 4 cloves Garlic, minced; 1 small Onion, chopped; Salt and pepper to taste; 1 splash Balsamic vinegar; 2 teaspoons Dried oregano; 2 tablespoons Fresh basil, chopped