Brown Rice Penne With Eggplant

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1 (16-ounce) package brown rice penne (or ziti)

1 tablespoon olive oil

3 cups cubed eggplant (about 1 small)

1 cup finely chopped onion (about 1 medium)

3 garlic cloves, minced

1 teaspoon salt

1/4 teaspoon crushed red pepper

1 (26-ounce) jar fat-free pasta sauce (such as Muir Glen Organic)

1/3 cup finely chopped fresh basil

1 1/2 cups (6 ounces) preshredded Italian-blend or Parmesan cheese, divided

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