1 eggplant
1/2 box Ziti
8 ripe tomatoes
1/2 c. fresh minced basil leaves
5 tbsp. olive oil
2 garlic cloves, minced
1/2 lb. Mozzarella, shredded
1 tbsp. minced fresh parsley
Salt and pepper to taste

Cut eggplant into strips, salt and drain in colander. Rinse, dry, and saute eggplant in olive oil, until browned and tender. Set aside.

Blanch tomatoes in boiling water, peel off skin. Chop and saute in olive oil. Add seasonings and eggplant.

Cook pasta. Pour sauce over pasta. Top with cheese and mix until melted.