Preheat oven to 400 degrees F.

In a medium bowl, add eggplant, 2 tablespoons olive oil, and 1 teaspoon salt; toss.

Place eggplant chunks on a baking sheet, lined with parchment paper.

Roast in preheated oven for 20-25 minutes, stirring after 10 minutes.

Meanwhile, bring a cast iron skillet to a medium-high heat, and add the remaining tablespoon of olive oil and garlic.

When garlic starts to get fragrant, add onion, and let cook until it starts to become translucent, while stirring.

Now add tomatoes, wine, remaining teaspoon of salt, oregano, basil, and capers.

Let simmer, uncovered, for 15-20 minutes, or until sauce thickens - make sure to taste the sauce and add any additional seasonings, if desired. If sauce gets too thick, add additional olive oil or wine.

While the sauce simmers, prepare pappardelle pasta according to packaging instructions (al dente is recommended).

Add cooked noodles the the eggplant sauce and stir together.

Garnish the pasta with chunks of either mozzarella or burrata cheese (as much or as little as you like) and rip some fresh basil on top.