Ingredients
7tbspolive oil
1large eggplant,(about 1¾ lbs)
1¼tspsalt
2clovesgarlic
3tbspfresh parsley,chopped
½tspfresh ground black pepper
1lbziti,or penne
½lbfontina
Preparation
In a large nonstick frying pan, heat 4 tablespoons of the oil over moderately high heat. Add the eggplant and ¾ teaspoon of salt and cook, stirring frequently, for 10 to 15 minutes until the eggplant is soft.
Stir in the garlic, parsley, and ¼ teaspoon of pepper, and cook 3 minutes longer.
Heat the broiler. In a large pot of boiling, salted water, cook the pasta for about 10 to 15 minutes until just done. Drain.
Toss the pasta with the eggplant, the remaining oil, salt, and pepper. Add the cheese and toss again.
Transfer the pasta to a shallow baking dish or gratin dish. Broil for 2 to 3 minutes until the cheese melts and starts to brown.
Serve warm and enjoy.
