1. Cook pasta according to package directions. Drain; keep warm.
2. Meanwhile, heat olive oil in large nonstick skillet or Dutch oven over medium heat. Add eggplant. Drizzle 2 tablespoons water over the eggplant. Cook, covered, stirring occasionally, until eggplant is tender, about 8 to 10 minutes.
3. Add canned tomatoes with their liquid, breaking up tomatoes with wooden spoon. Simmer, covered, about 10 minutes to blend flavors. Remove from heat. Stir in basil. Season with salt and pepper to taste.
4. Transfer pasta to serving platter; top with sauce.