Eggplant Penne

Ingredients

• 4 1/2 cups (1 1/2-inch) cubed eggplant (about 12 ounces)
• 3 tablespoons olive oil, divided
• 1 1/2 cups finely chopped onion
• 3/4 teaspoon salt, divided
• 2 garlic cloves, minced
• 1 cup shiraz or other spicy dry red wine
• 1 (28-ounce) can whole tomatoes, undrained and chopped
• 1 bay leaf
• 1/4 cup kalamata olives, pitted and chopped
• 1/4 cup chopped fresh or 1 tablespoon dried basil
• 1/4 cup chopped fresh or 1 tablespoon dried parsley
• 2 tablespoons chopped fresh or 2 teaspoons dried thyme
• 1/4 teaspoon black pepper
• 5 cups hot cooked penne (about 10 ounces uncooked tube-shaped pasta)