1Cut eggplant and mozzarella into 1/2-inch cubes. Bring a large pot of water to a boil and cook pasta until al dente, about 12 minutes, stirring often. Meanwhile, heat oil in a large skillet over medium-high heat. Sauté eggplant until it softens and starts to brown, about 2 minutes. Carefully add marinara sauce, cover and reduce heat to low.
2Simmer 2-3 minutes, until sauce is hot and eggplant is almost tender. Move off heart and keep covered. Drain pasta and return to pot, off heat.
3Add eggplant mixture and toss to coat pasta. Add diced mozzarella and toss again. Divide among serving bowls and sprinkle with basil.