2 med. eggplants
3 med. garlic cloves, sliced very thin
3 sun dried tomatoes, soaked until softened (approximately 20 to 30 minutes) and chopped
1/2 c. olive oil, plus 2 tbsp.
2 tsp. basil, pinch of oregano
2 tsp. chopped parsley
1/4 c. pine nuts
Salt and pepper to taste
1 lb. linguini
Freshly grated Parmigiano, Reggiano

Cut off ends of eggplants and grill, turning every 4 to 5 minutes until skins are blackened and centers are soft when pierced with a fork (approximately 20 to 25 minutes). Saute garlic, tomatoes, oregano, and basil until garlic is golden in color. Be careful not to burn garlic. Cut open eggplants and spoon pulp into bowl adding salt and pepper to taste.

Meanwhile bring 4 to 6 quarts of salted water to boil, add two tablespoons of olive oil and cook linguini until just done. Add eggplant to pan with garlic and tomatoes. Add pine nuts and continue cooking over low medium heat for 2 to 3 minutes. Add parsley, pasta, and toss. Serve with Parmigiano-reggiano, and a hearty chianti.