1 lb. penne pasta, cooked
2 lb. eggplant
3 cloves garlic, crushed
2 tbsp. green olive oil
Parmesan cheese as needed
1/4 c. fresh basil leaves, chopped
Pepper to taste
1/2 c. fresh Italian parsley

Wash eggplant. Slice leaving skin on. Soak in cold water with 2 tablespoons of salt per 1 cup water. Rinse a few times. Drain and place dry cut slices into 1/4 inch strips. In large a frying pan, saute garlic and eggplant in oil. Cook until soft and brown.

Place cooked pasta in large bowl. Toss pasta with cheese, basil and pepper. Arrange eggplant strips across the top of the pasta and sprinkle with parsley. Serve presto.

Makes 7 servings.