Preheat oven to 450°F. Cook pasta according to package directions; drain. Return pasta to saucepan; cover and keep warm.
Meanwhile, in a large bowl combine eggplant, tomatoes, and garlic. Drizzle oil over vegetables; sprinkle with 1/4 teaspoon of the salt and the red pepper. Toss to coat. Transfer vegetable mixture to a lightly greased 15x10x1-inch baking pan.
Roast, uncovered, about 20 minutes or until eggplant is tender, stirring occasionally. Toss roasted vegetables with pasta. Add the remaining 1/4 teaspoon salt, basil, and goat cheese; toss gently.