Penne With Eggplant

• 1 (8 ounce) package penne pasta
• 2 tablespoons olive oil
• 1 eggplant, halved lengthwise and cut into small pieces
• 3 cloves garlic, chopped
• 2 tablespoons olive oil, or more if needed
• salt and pepper to taste
• 1/4 cup sun-dried tomato spread
• 1 cup tomato sauce, or more if needed
• 4 leaves chopped fresh basil

1. Fill a large pot with lightly salted water and bring to a rolling boil over high heat. Once the water is boiling, stir in the penne, and return to a boil. Cook the pasta uncovered, stirring occasionally, until the pasta has cooked through, but is still firm to the bite, about 11 minutes. Drain well in a colander set in the sink, reserving 1 cup pasta water.
2. Heat 2 tablespoons olive oil in a large skillet over medium heat. Stir in eggplant and garlic, and drizzle with remaining olive oil to coat; cook and stir until the eggplant is tender and lightly browned, 5 to 7 minutes. Season with salt and pepper. Stir in the sun-dried tomato spread and tomato sauce; cook and stir until heated, through about 5 minutes more. Add penne and toss. Stir in pasta water if the sauce is too thick. Sprinkle with basil before serving.

penne pasta, olive oil, eggplant, garlic, olive oil, salt, tomato spread, tomato sauce, fresh basil

Taken from www.allrecipes.com/recipe/215047/penne-with-eggplant/ (may not work)