Eggplant Penne

• 4 1/2 cups (1 1/2-inch) cubed eggplant (about 12 ounces)
• 3 tablespoons olive oil, divided
• 1 1/2 cups finely chopped onion
• 3/4 teaspoon salt, divided
• 2 garlic cloves, minced
• 1 cup shiraz or other spicy dry red wine
• 1 (28-ounce) can whole tomatoes, undrained and chopped
• 1 bay leaf
• 1/4 cup kalamata olives, pitted and chopped
• 1/4 cup chopped fresh or 1 tablespoon dried basil
• 1/4 cup chopped fresh or 1 tablespoon dried parsley
• 2 tablespoons chopped fresh or 2 teaspoons dried thyme
• 1/4 teaspoon black pepper
• 5 cups hot cooked penne (about 10 ounces uncooked tube-shaped pasta)

1. Preheat oven to 425u0b0.
2. Place eggplant in a large bowl; drizzle with 2 tablespoons oil, tossing well to coat. Arrange eggplant in a single layer on a baking sheet; bake at 425u0b0 for 15 minutes, stirring once.
3. Heat the remaining 1 tablespoon oil in a large nonstick skillet over medium-high heat. Add onion; saute 5 minutes (do not brown). Add 1/2 teaspoon salt and garlic, saute 1 minute. Stir in wine, tomatoes, and bay leaf; bring to a boil. Reduce heat to medium, and cook 20 minutes, stirring occasionally. Stir in eggplant, the remaining 1/4 teaspoon salt, olives, basil, parsley, thyme, and pepper; cook 2 minutes. Serve over hot cooked pasta.

olive oil, onion, salt, garlic, shiraz, tomatoes, bay leaf, kalamata olives, basil, parsley, thyme, black pepper, hot cooked penne

Taken from www.myrecipes.com/recipe/eggplant-penne (may not work)