Cook the pasta according to directions on the package.

Heat a grill pan over medium heat and spray with nonstick spray.

While waiting for the pasta to cook, slice the eggplant into equally thick slices. Drizzle on 2 tablespoons of eggplant and season as desired with salt and pepper.

Lay slices of eggplant on the grill pan and let them cook for 3 minutes. Do not touch them until you are ready to flip them. Flip and cook on the other side for an additional 3 minutes.

Set aside.

When the pasta is finished cooking, drain the pasta water and return the pasta to the cooking pot. Reduce the burner to low heat. Toss with 1/2 cup of white wine and let cook for about 5 minutes. Then add the tomato puree, cheeses, garlic, and crushed red pepper. Season with salt and pepper as desired.

Cook over low heat until the sauce is warmed through.

Dice the eggplant and toss it in or serve it over top in slices.

Garnish with additional cheese and fresh basil.