Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

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.

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