- 8 tablespoons olive oil
- 1 eggplant, peeled and cut into 1/2-inch cubes
- 1 1/4 teaspoons salt
- 2 cloves garlic, minced
- 3/4 pound penne
- 1/2 cup chopped fresh parsley
- 1/4 teaspoon fresh-ground black pepper
- 2 tablespoons lemon juice
- In a large nonstick frying pan, heat 2 tablespoons of the oil over moderate heat. Add one third of the eggplant and 1/4 teaspoon of the salt and cook, stirring occasionally, until the eggplant is tender and brown, about 4 minutes. Remove the eggplant from the pan and put it in a large bowl. Cook the remaining eggplant in two batches, each using 2 tablespoons of the oil and 1/4 teaspoon of the salt. Add the garlic to the last batch of eggplant during the final minute of cooking.
- Meanwhile, in a large pot of boiling, salted water, cook the penne until just done, about 13 minutes. Drain. Rinse with cold water and drain thoroughly. Transfer to the bowl with the eggplant.
- Toss the pasta and eggplant with the remaining 2 tablespoons oil and 1/2 teaspoon salt, the parsley, pepper, and lemon juice.