Cut the eggplant into one-half inch cubes, smear with salt, and let drain in a colander for 30 minutes.
1 medium eggplant, 1 tablespoon salt
Preheat the oven to 400°F.
Rinse off and dry the eggplant. Toss them with two tablespoons of the olive oil then put them into the 9 by 13 inch casserole dish you will use for the penne pasta bake. Bake them for about 20 minutes until they have softened.
3 tablespoons olive oil
Meanwhile, start a pot of salted water to boil and cook the pasta to al dente. Drain and return it to the pasta pot.
16 ounces penne
Also make the tomato sauce while the eggplants are cooking. In a large sauce or saute pan with a lid, heat the remaining tablespoon of olive oil over medium-low heat. Add the onion and carrot and saute until softened.
3 tablespoons olive oil, ½ medium onion, finely chopped, 1 carrot, finely chopped
Add the garlic and cook for 1 minute.
2 cloves garlic, minced
Add the tomatoes, wine or vermouth, and sugar and cover. Bring the tomato sauce to a simmer, stirring occasionally to break up the tomatoes.
28 ounces canned whole tomatoes, ½ teaspoon granulated sugar, 1 tablespoon white or red wine or dry vermouth
Add salt and pepper to taste.
salt and pepper to taste
Add the eggplant and tomato sauce to the pasta pot and stir to combine. Then mix in the basil and chopped mozzarella.
8 ounces fresh mozzarella, coarsely chopped, 1 cup basil, coarsely chopped
Turn the mixture out into a 9 by 13 inch pyrex pan or other baking dish, top with Parmesan cheese, and bake for 20 to 25 minutes, until the dish is bubbling and the Parmesan has browned.
2 ounces Parmesan, grated
Garnish with the reserved basil and serve hot!
1 cup basil, coarsely chopped