Instructions

1. Preheat oven to 425 degrees and bring a large pot of salted water to a boil. Cook pasta according to package instructions.
2. Toss eggplant with 3 tablespoons of olive oil. Place eggplant in a single layer on a baking sheet. Bake for 15 minutes, stirring once.
3. While eggplant is roasting, heat remaining oil in a heavy bottomed skillet or Dutch oven over medium heat. Add onions and cook 4 minutes or until translucent, stirring occasionally. Add garlic and cook another minute, stirring, or until just fragrant. Stir in wine, if using, and cook one minute; add tomatoes. Simmer 30 minutes, then taste and add sugar is sauce is bitter; add eggplant and olives to the sauce. Season to taste with red pepper flakes or cayenne and kosher salt. Stir in basil.
4. Toss the sauce with the pasta, and serve with Parmesan.