Roasted Eggplant Pasta:
    1 lb. eggplant, cut into 3/4 inch slices
    1 medium onion sliced into rings
    Vegetable oil
    8 ounces penne
    3 garlic cloves, minced
    2 cups roma tomato (about 1/2 lb.)
    1/4 tsp salt
    2 cups chopped fresh basil
    1/4 tsp pepper
    3/4 cup feta cheese
    1/4 cup grated parmesian cheese
Preheat broiler. Place eggplant slices and onion on a baking sheet coated with oil and broil for 20 min, turning once. Remove and cool. Cut into bite size pieces. Cook pasta.
Saute garlic in olive oil for one minute. Add tomatoes, basil, salt and pepper. Cook over low heat for 10 minutes. Stir in eggplant and onion and cook for 5 minutes. Add pasta and stir well. Top with cheese.