Baked Eggplant Penne Pasta

box ((1-pound) penne pasta)

butter for baking dish

olive oil

garlic (, minced)

small eggplants (, washed and diced into 1-inch cubes.)

salt and pepper (, to taste)

((28-ounces) diced tomatoes, do not drain)

tub ((15-ounces) part-skim ricotta cheese)

part-skim shredded mozzarella cheese (, divided)

thinly sliced fresh basil leaves

olive oil