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.