Italian eggplant sauce with campanelle

3  small eggplants peeled and cubed salted and weighted down with something heavy then rinsed well
1/4 cup extra virgin olive oil

1 can Italian tomatoes  chopped in a food processor one or two pulses 28 oz
2 cups good red wine im using pinot noir
1/4 teas red pepper flakes
1 cup grated parmesean cheese
1 cup chopped fresh basil
salt and pepper to taste
green olives


cook pasta according to package directions for al dente

saute the eggplant in the olive oil till tender over medium heat     add the red wine and cook reduce the heat to med low  until the alcohol evaporates  add the tomatoes  red pepper and salt and pepper simmer covered about 25 minutes  over low heat add 3/4 cup of the cheese and simmer about 5 minutes more   remove from heat add green olives and most of the basil      stir in the cooked pasta  and top with remaining cheese and basil