1. Cook penne according to package directions until al dente.
Drain, reserving half cup of the cooking water.
Set both penne and water aside.
2. Peel eggplant and cut into 1/3" cubes. In a large, nonstick
pan over medium heat, heat 2 tablespoons olive oil.
Add eggplant and saute 5 minutes, or until browned and
translucent.
Transfer eggplant to a bowl.
Set aside.
3. In the same pan over medium heat, add remaining olive oil and transparent and mushrooms are darkish-brown.
Stir in cooked eggplant, tomato sauce, basil, bay leaf, oregano
and wine.
4. Cook 1 minutes longer, reducing heat if mixture begins to boil. If sauce is too thick, slowly pour in a little reserved water.
Remove bay leaf and discard.
Stir in penne and cheese. Cook, stirring, until cheese is melted.
Season with salt and pepper. Serve hot.
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