Roasted Eggplant and Leek Pasta

Name: Roasted Eggplant and Leek Pasta
Prep time: 15 min
Cook time: 45 min
Total time: 1 h
Cuisine: European, American, Italian, Mediterranean
Ingredients: 1 eggplant; 3 tablespoons olive oil, divided; 1½ cups chopped leeks; 12-ounces baby portobello mushrooms, sliced; 1 tablespoon butter; 1¾ teaspoon salt; ¼ teaspoon pepper; ⅓ cup white wine; ¼ cup tomato sauce (leftover pizza sauce works excellent here); 14.5-ounce can fire roasted diced tomatoes; 12-ounce rotini style gluten free pasta (I used Barilla) cooked al dente; 1½ cups shredded pepper-jack cheese