Fusilli With Tomatoes, Eggplant and Pine Nuts

• 1 eggplant
• Coarse salt
• 3 tablespoons olive oil
• 1 clove garlic, minced
• 1 pound fusilli
• 2 tablespoons chopped fresh oregano
• 1/2 cup pitted black olives
• 4 large ripe tomatoes, seeded and chopped
• 1/2 cup toasted pine nuts
• Freshly ground pepper to taste
• Freshly grated Parmesan

1. Slice the eggplant and sprinkle with salt.
2. Leave them for 30 minutes, then pat them dry with paper towels.
3. Preheat grill or broiler.
4. Brush the eggplant slices on both sides with olive oil and sprinkle them with garlic.
5. Grill them until tender and set aside.
6. When the eggplant has cooled, chop it into half-inch pieces.
7. Meanwhile, bring six quarts salted water to a rolling boil and add the fusilli.
8. Cook until al dente.
9. While the pasta is cooking, chop the oregano and saute it in the remaining olive oil for one to two minutes.
10. Add the olives, tomatoes and eggplant and heat them through.
11. Drain the fusilli.
12. Put the sauce in a heated serving bowl and add the pasta.
13. Toss well and add the pine nuts.
14. Season with salt and pepper and serve.
15. Freshly grated Parmesan cheese should be passed separately.

eggplant, salt, olive oil, clove garlic, fusilli, fresh oregano, black olives, tomatoes, nuts, freshly ground pepper, parmesan

Taken from cooking.nytimes.com/recipes/7044 (may not work)