Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

1/4 c Olive oil 1 fresh rosemary sprig
2 tb Olive oil Salt Pepper
1 lg Eggplant 1 pt Cherry tomatoes
Cut into 1/4 inch 1 lb Penne rigate
Dice 1/4 lb Ricotta salata cheese,
3 md Garlic cloves Crumbled
1 Finely chopped leaves of

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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