Cook pasta in a large saucepan of boiling water for about 12 minutes or until al dente. Drain, reserving 1/2 cup of the cooking liquid. Return pasta to pan.
Meanwhile, heat 2 teaspoons of the oil in a large frying pan over high heat. Cook pancetta for 1-2 minutes each side or until crisp. Transfer to a plate. Cut pancetta into bite sized pieces.
Heat the remaining oil in the same pan over medium-high heat. Cook eggplant, tossing, for 4-5 minutes or until golden. Add garlic and tomatoes and cook for 2 minutes. Add reserved cooking liquid and cook for 2-3 minutes or until eggplant and tomatoes are tender. Season with salt and pepper.
Add eggplant mixture and half the basil to pasta. Toss to combine. Serve pasta sprinkled with cheese and remaining basil.