Eggplant Penne

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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)

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