Title: Penne w/ eggplant & ricotta salata
 Categories: Main dish, Italian, Vegetables
      Yield: 4 Servings
 
    1/4 c  Olive oil
      2 tb Olive oil
      1 lg Eggplant
           Cut into 1/4 inch
           Dice
      3 md Garlic cloves
      1    Finely chopped leaves of
           1 fresh rosemary sprig
           Salt & Pepper
      1 pt Cherry tomatoes
      1 lb Penne rigate
    1/4 lb Ricotta salata cheese,
           Crumbled
 
  In large pot, bring 4 quarts of water to a boil for the pasta.
  Meanwhile, in a large skillet, warm 3 tablespoons olive oil over
  medium heat. Add eggplant and cook, stirring frequently, until it
  starts to soften and brown, about 10 minutes.   Add half of garlic
  and all the rosemary and cook until the garlic is slightly golden,
  about 2 minutes. Season with salt and pepper. In a medium non
  reactive skillet, heat remaining three tablespoons of olive oil.  Add
  tomatoes and cook over high heat, tossing until slightly softened,
  about three minutes. Stir in remaining garlic and season with salt
  and pepper. Salt the boiling pasta water. Add the penne until al
  dente about 13 minutes.  Drain the pasta and return it to the pot.
  Add the ricotta salata and toss.  Add the eggplant and toss again.
  Add the tomatoes and toss gently. Transfer the pasta to a large
  warmed bowl or platter and serve immediately.