1 large eggplant, cut ends off & discard then cut into 1 inch cubes
1 T Kosher salt, plus extra to sprinkle on eggplant
1/2 c olive oil
2 pounds plum or Roma tomatoes, seeded & coursely chopped
1 large onion, peeled & coursely chopped
2 cloves garlic, minced
3 T chopped fresh basil
1 lb penne pasta
2 T chopped fresh parsley
2 T extra virgin olive oil
Freshly grated pecorino romano cheese

Preheat oven to 450 degrees. Place the cubed eggplant in a colander & sprinkle lightly with slat; toss. Allow eggplant to drain at least 30 minutes. Pour the oil into a large roasting pan. Add eggplant, tomatoes, onion, garlic, and basil. Season with salt to taste. Stir well to coat the kegetables with oil. Spread the vegetables in an even layer in the pan. Place the roasting pan on the upper rack of oven; roast, stirring occasionally, until the eggplant & onions are lightly browned - about 25-30 minutes

While the veggies are roasting, bring a large pot of water to a rolling boil over high heat. Add 1 T salt and the penne. Cook, stirring occasionally, until the pasta is tender, but firm - "al dente" Drain; immediately add pasta to the roasting pan with the vegetables. Add parsley and extra virgin olive oil & toss well.

Transfer to a large preheated serving dish. Serve with grated pecorino romano cheese.

Mangia!!!!!!!!!

This sounds like a pasta dish that would taste great served warm or chilled. And I love to find new ways to use eggplant. Thanks!