Smoky Mediterranean Eggplant and Artichoke Sauce with Shells

Cook the pasta according to package directions. In a large frying pan, heat about 3 tablespoons of olive oil until almost smoking. Add the eggplant, onion and a good pinch of red pepper flakes if using. Sauté, stirring often until the eggplant is wilted and brown (all pieces brown on one side at least).

Add the garlic and sauté another minute. Drain most of the liquid off the whole tomatoes, but do not squeeze them (we want all the good tomato flavor inside). Add to the pan along with the white wine; simmer for 5 minutes or so, breaking up the tomatoes with a spoon. Add the artichokes, smoked paprika and some salt and pepper, simmer for 10 to 15 minutes or until most of the liquid has evaporated and the sauce is thick and chunky.

Stir in the fresh basil or pesto and serve tossed with the pasta and parmesan cheese.