Penne with Eggplant & Sweet Peppers
A recipe from the Sneaky Kitchen
1 medium eggplant (1 to 1 1/4 lb.)
12 oz. uncooked penne pasta
3 tablespoons olive oil
1 large sweet red pepper, diced
4 to 5 large garlic cloves, minced
1  8-oz. can tomato sauce
1/2 cup dry white wine
1  6-oz. can tomato paste
2 tablespoons drained capers, finely chopped
1/4 cup salt (preferably kosher salt)
1/2 teaspoon salt, optional
1/4 teaspoon black pepper
1/2 cup grated Parmesan cheese
2 Tbsp finely chopped fresh basil (or 1 1/2 tsp dried basil)

Quarter eggplant lengthwise, then thinly slice crosswise (peeled or not). Place in a bowl. Sprinkle with 1/4 cup salt & mix well. Put in colander in the sink or over bowl to drain for at least 30 min.  

Add a Tbsp olive oil to the water before adding pasta; cook as per directions. Discard drained liquid & put eggplant in a bowl of cold water to rinse all the salt. Squeeze slices to remove water or spin dry in a salad spinner.

Warm 2 Tbsp oil in a large nonstick skillet on med. heat. Add peppers & sauté for 2 min.; add garlic & sauté 1 min. more. Add eggplant. Cook, stirring often, for 5 min. Add tomato sauce, wine, chopped capers & pepper.  Cover & cook over low heat, stirring occasionally, for 15 min. or until eggplant is tender. 

Add tomato paste & basil, & stir to combine & heat. Add hot drained pasta & sprinkle with Parmesan. Toss; taste for salt.