Penne with Eggplant

Ingredients

• 1  eggplant halved lengthwise cut into small pieces
• 4 leaves basil fresh chopped
• 4 leaves basil fresh chopped
• 3 cloves garlic chopped
• 2 tablespoons olive oil 
• 8 ounce penne pasta 
• 2 servings salt and pepper to taste
• 0.3 cup sun-dried olives 
• 1 cup tomato sauce 

Equipment

• frying pan
• pot
• colander

Directions

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.
2. Drain well in a colander set in the sink, reserving 1 cup pasta water.
3. 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.
4. Add penne and toss. Stir in pasta water if the sauce is too thick.
5. Sprinkle with basil before serving.