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

¼ cup sun-dried tomato spread

1 cup tomato sauce, or more if needed

4 leaves chopped fresh basil

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.

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.