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

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.