12 oz. penne or other short pasta
3 tbsp. olive oil
1 medium eggplant
Kosher salt and pepper
2 c. Basic Marinara or your favorite jarred marinara sauce
4 oz. bocconcini (small fresh mozzarella balls)
½ c. fresh basil
Cook the pasta according to package directions. Drain the pasta and return it to the pot.
Meanwhile, heat the oil in a large nonstick skillet over medium heat. Add the eggplant, season with 1/4 tsp each salt and pepper, and cook, stirring occasionally, until golden brown and tender, 12 to 15 minutes.
Add the marinara sauce and simmer until heated through, about 3 minutes. Remove from heat and stir in the bocconcini and basil. Toss the sauce with the pasta.