Pasta with Roasted Eggplant Sauce

Preheat oven to 400 degrees F (200 degrees C).

Spread eggplants and garlic cloves on a rimmed baking sheet. Brush with 1/2 cup olive oil; season with salt and pepper.

Roast in the preheated oven until soft about 20 minutes.

Bring a large pot of lightly salted water to a boil while eggplants and garlic are roasting. Add penne and cook stirring occasionally until tender yet firm to the bite about 11 minutes. Drain.

Heat 2 tablespoons oil in a large skillet over medium heat. Add onion; cook and stir until softened about 5 minutes.

Place eggplants and garlic in a food processor; process into a smooth paste. Stir paste into the onions in the skillet. Stir in tomatoes. Cook until heated through about 5 minutes. Season sauce with salt and pepper. Toss hot penne and basil into the sauce and mix together.