Pasta with Roasted Eggplant-Tomato Sauce

Ingredients

• 3 cups (1-inch) cubed peeled eggplant (about 12 ounces)
• Amount Cooking spray
• 1 tbsp olive oil
• 1 garlic clove, minced
• 3 cups chopped tomato (about 1 1/2 pounds)
• 1/4 cup sliced pitted kalamata olives
• 2 tbsp tomato paste
• 1/2 tsp sugar
• 1/4 tsp salt
• 1/4 tsp black pepper
• 1/3 cup chopped fresh basil
• 1/3 cup chopped fresh oregano
• 4 cups hot cooked penne (about 8 ounces uncooked tube-shaped pasta)
• 1/4 cup (1 ounce) finely shredded fresh Parmesan cheese (optional)