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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.
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