Eggplant and Feta With Fusilli

• Nonstick pan spray
• 1 1/2 pounds eggplant
• 8 ounces whole onion or 7 ounces chopped, cut onion (1 1/2 cups)
• 2 teaspoons olive oil
• 2 large cloves garlic
• 2 medium-large ripe tomatoes
• 1 tablespoon tomato paste
• 2 tablespoons balsamic vinegar
• 1 or 2 sprigs oregano to yield 2 teaspoons chopped
• Fresh thyme sprigs, enough to yield 1 teaspoon thyme leaves
• 8 oil-cured olives like Moroccan or Italian
• 8 ounces short pasta like fusilli or penne (fresh, if possible)
• 18 teaspoon salt
• Freshly ground black pepper to taste
• 1 or 2 sprigs parsley to yield 2 tablespoons chopped
• 3 tablespoons feta cheese
• 2 slices crusty country bread

1. Turn on broiler.
2. Bring water to boil for pasta in covered pot.
3. Wash and trim the eggplant (do not peel) and cut into 1/4-inch-thick slices.
4. Cover broiler pan with aluminum foil and arrange slices on pan.
5. Spray tops of eggplant with pan spray, and broil 2 or 3 inches from source of heat until tops are brown.
6. Chop all the onion.
7. Heat a nonstick pan large enough to hold all the sauce ingredients until it is very hot.
8. Reduce heat to medium high, and add oil.
9. Saute the onion until it begins to soften and brown.
10. Meanwhile, mince the garlic; chop the tomatoes.
11. Check the eggplant: if it is browned, turn, spray with nonstick spray and continue to broil.
12. It takes about 10 minutes broiling time to cook the eggplant.
13. Add the garlic to the onions when they have softened, and saute for 30 seconds.
14. Stir in tomatoes, tomato paste and vinegar; reduce heat to low and continue cooking.
15. Chop the oregano and thyme, and add to the sauce as it cooks.
16. Cook the pasta.
17. When the eggplant is ready, cut it into small chunks (about 1 inch) and stir into the sauce.
18. Pit the olives, and chop and add to the sauce.
19. Season with salt and pepper.
20. Wash and chop the parsley.
21. When the pasta is cooked, drain and stir in the sauce.
22. Stir in the cheese and parsley, and serve with the bread.

nonstick pan spray, eggplant, onion, olive oil, garlic, tomatoes, tomato paste, balsamic vinegar, oregano, thyme, italian, penne, salt, freshly ground black pepper, parsley, feta cheese, crusty country bread

Taken from cooking.nytimes.com/recipes/9463 (may not work)