Preparation

• Bring a large pot of well-salted water to a boil. Cook the penne according to package directions until al dente. Save 1/2  cup of the pasta cooking water. Drain the penne, return to the pot, and set aside.
• Meanwhile, heat the oil in a large skillet over medium-high heat until shimmering. Add the eggplant and cook, stirring occasionally, until it begins to soften, adding more oil if necessary to prevent sticking, 5 to 6 minutes.
• Lower the heat to medium, add the onion, and continue to cook, stirring occasionally until it begins to soften, about 6 minutes.  Add the garlic and cook until just fragrant, about 30 seconds. Add the chick peas, tomatoes, 1/4 cup of the pasta cooking water, 1 tsp. salt, and 1/2 tsp. pepper, and cook until just heated through, about 2 minutes.
• Add the sauce mixture to the pot with the penne, and toss until well combined.  Add the remaining 1/4 cup pasta cooking water if the mixture is too thick.  Divide the pasta among serving bowls. Top with the ricotta salata and basil. Serve.