Pasta With Eggplant Sauce

Eggplant is one of my favorite vegetables...errr, fruits, rather (yes, it is technically a fruit).  I like it roasted, grilled, fried, anyway really.  I  don't get the opportunity to cook with it that often anymore because my husband isn't a big fan (he hates it, sadly). However,  he is in a weekly bowling league and once a week and not home for dinner, so on those nights  I've started making this to get my eggplant fix.

Ingredients
1 large or 2 small Italian eggplant, diced
1 plum tomato, seeded and diced
1/4 cup olive oil
2 cloves garlic, finely chopped
1/2 tsp anchovy paste (optional)
1 tsp dried oregano
1/2 tsp red pepper flakes
1/2 tsp thyme
1 tsp pepper
1/2 kosher salt (add more if needed)
Chopped fresh basil
Grated Parmesan Cheese

1. After chopping eggplant, sprinkle with 1/2 tsp of kosher salt an let sit.
2. Heat a large skillet to medium. When pan is hot, add olive oil and red pepper flakes.
3.  When oil is hot, add anchovy paste and mix in until it is mostly dissolved in oil.
4.  Add eggplant, oregano, thyme, and pepper and saute until eggplant is soft.
5. Reduce heat to low and add garlic and mix in. Continue to cook on low until garlic is soft.
6.  Remove from heat and add tomato.

7. Add your favorite cooked pasta ( I use whole wheat penne). If sauce needs to be thinner add a bit more olive oil and some of the cooking water from the pasta.
8. Top with chopped fresh basil and grated parmesan.