1 Pound penne pasta dry
1 large eggplant, peeled and cubed
3 cloves garlic, sliced
cup olive oil
1 cup red wine
cup chopped fresh basil
cup parmesan cheese, shredded
To taste salt and pepper
As need vegetable broth or pasta cooking water
Cook pasta according to directions on package, firm with a bite. While the pasta is cooking, place a large skillet on stove over moderate or medium heat. When pan is hot, add of the olive oil, swirl pan and add eggplant giving pan a shake and tossing to coat eggplant with olive oil add salt and pepper to season. Brown eggplant on one side then toss to brown additional sides, add additional olive oil, add garlic to the pan and stir.
Strain pasta, reserving some of the liquid and toss into the pan, stir pasta to coat add red wine to pan continue to stir pasta to distribute flavors and reduce wine. Taste to adjust seasoning, add salt and pepper as needed. Add broth or pasta water to pasta if dry, add more liquid than you think because the pasta with absorb it.
Toss in basil and parmesan cheese, remove from heat and serve.