Prevention Magazine is often worth buying just for the recipes.  Here's a winner, adapted from the August 1999 issue.  Between the tomato, garlic and sweet red peppers, it's full of vitamins and antioxidants.  It's unbelievable savory and even better the second day. 

Penne with Eggplant & Sweet Peppers

1 medium eggplant (1 to 1 1/4 lb.), quartered lengthwise,
               then thinly sliced crosswise  (see note)
12 oz. uncooked penne pasta
3 tablespoons olive oil
1 large sweet red pepper, diced
4 to 5 large garlic cloves, minced
1  8-oz. can tomato sauce
1/2 cup dry white wine
1  6-oz. can tomato paste
2 tablespoons drained capers, finely chopped
1/4 cup salt (preferably kosher salt)
1/2 teaspoon salt, optional
1/4 teaspoon black pepper
1/2 cup grated Parmesan cheese
2 tablespoons finely chopped fresh basil
        (or 1 1/2 teaspoons dried basil)

Place eggplant in a bowl.  Sprinkle with the 1/4 cup of salt and mix thoroughly.   Place into a colander and place the colander in the sink or the bowl to drain.   Let drain for at least 30 minutes.  

Add a tablespoon of the olive oil to the water before you add the pasta; cook according to directions.  Be sure the penne is tender; al dente isn't preferable for this dish.  

Discard drained salty water and put eggplant in a bowl of cold water to rinse all the salt.  Squeeze slices to remove water or spin dry in a salad spinner.

Warm 2 tablespoons of oil in a large nonstick skillet over medium heat.  Add red peppers and sauté for 2 minutes.  Add garlic and sauté a minute more.

Add eggplant.  Cook, stirring frequently, for 5 minutes.  Add tomato sauce, wine, chopped capers, salt if desired and black pepper.  Cover and cook over low heat, stirring occasionally, for 15 minutes or until the eggplant is tender. 

Add the tomato paste and basil, and stir to combine and heat.  Add the hot drained pasta and toss well.  Sprinkle with the Parmesan cheese and toss lightly to combine.

Note:  eggplant may be peeled or left with peel on.