3 eggplants (med.), cut into 1/2 inch rounds
1 med. onion (Bermuda), cut into 1/2 inch rounds
3/4 c. olive oil
1 c. chopped red onion
2 lg. garlic cloves, minced
1/4 c. fresh lemon juice
2 dashes of black pepper
1/4 tsp. dried red pepper
1 1/2 to 2 lbs. penne
3 lg. tomatoes, seeded & cut into strips
1/2 c. fresh basil
1 1/2 c. Romano cheese

Arrange eggplant slices on triple layer of paper towels on cookie sheet. Keep layering, salting each layer. Cover and weight it 12 to 48 hours. Prepare BBQ. Brush eggplant and onion slices with olive oil. Grill 2 1/2 to 3 minutes per side. Season with salt and pepper. Cool slightly.

Cut in 1/2 inch strips. Transfer to large bowl. Add chopped onion, garlic, lemon juice, red pepper and tomatoes. Let stand 1 hour to marinate. (Can be prepared 1 day ahead. Cover tightly and refrigerate. But let mixture stand at room temperature 2 hours before continuing.) Cook pasta, drain. Add pasta to eggplant mixture. Toss gently. Add cheese. Season with salt and pepper. Serves 12.