Prepare the pasta according to the directions from the package. Drain thoroughly.
In the meantime, add the oil to a large skillet over medium-high heat. Add eggplant and onion and saut� the vegetables until the onion is browned (about 8 minutes). Mix in the garlic and saut� for another 3 minutes. Add the tomato sauce, salt, and pepper. Reduce the temperature, and simmer for 5 minutes.
Remove the skillet from the stove top, and add the basil. Mix well.
Combine the eggplant mixture with the cooked penne.
Top the eggplant and penne mixture with 1 cup of cheese, and mix well. Garnish with the remaining 1/2 cup of cheese, and serve immediately.
