Preheat your oven to 400°F (200°C).

Dice the eggplant into bite-sized cubes and place them in a large bowl.

Drizzle the eggplant with olive oil and sprinkle with salt and pepper, tossing to coat evenly.

Spread the seasoned eggplant on a baking sheet and roast in the oven for about 20 minutes, stirring halfway through until golden brown and tender.

While the eggplant roasts, bring a pot of salted water to boil and cook the penne according to package instructions until al dente, reserving a cup of pasta water before draining.

In a large skillet, add a tablespoon of olive oil. Once hot, add the minced garlic and sauté for a minute until fragrant.

Add in the halved cherry tomatoes and cook until they soften.

Combine the roasted eggplant and cooked penne in the skillet, tossing everything together. If the pasta seems dry, gradually add reserved pasta water until you reach your desired consistency.

Plate your flavorful concoction and garnish with fresh basil and grated Parmesan cheese if desired. Enjoy!