Penne with Eggplant Basil and Mozzarella

Ingredients

• 1 eggplant, about 1 lb. (500 g)
• 1 Tbs. fine sea salt, plus more, to taste
• 1/2 cup (4 fl. oz./125 ml) extra-virgin olive oil
• 3 large garlic cloves, minced
• 1/2 tsp. dry green peppercorns, finely ground in a spice grinder
• 1 cup (8 fl. oz./250 ml) dry white wine
• Freshly ground black pepper, to taste
• 2 cups (12 oz./375 g) peeled, seeded and chopped fresh or canned tomatoes
• 2 Tbs. kosher salt
• 1 lb. (500 g) penne rigate
• 1/3 cup (1 1/3 oz./40 g) grated Parmigiano-Reggiano cheese, plus more for serving
• 1/3 lb. (155 g) fresh mozzarella cheese, torn or cut into small pieces
• 10 fresh basil leaves, torn into small pieces

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