Ziti, Eggplant And Fontina Gratin - cooking recipe

Ingredients

7 tablespoons olive oil
1 large eggplant, peeled and cut into 1/4-inch dice (about 1 3/4 pounds)
1 1/4 teaspoons salt
2 garlic cloves, minced
3 tablespoons chopped fresh parsley
1/2 teaspoon fresh ground black pepper
2 pinches crushed red pepper flakes (for that added kick)
12 ounces ziti pasta (up to 1 lb) or 12 ounces penne (up to 1 lb)
1/2 lb fontina, grated (about 2 cups)

Preparation

*Before sauteeing the eggplant dice it and salt it and then let it drain. (It can be done in colander or on paper towels).This is to get rid of the bitter flavor!
In a large nonstick frying pan, heat 4 tablespoons of the oil & a couple of pinches of red pepper flakes, over moderately high heat.
Add the eggplant and 3/4 teaspoon of the salt and cook, stirring frequently, until the eggplant is soft, 10 to 15 minutes.
Stir in the garlic, parsley, and 1/4 teaspoon of the pepper and cook 3 minutes longer.
Heat the broiler. In a large pot of boiling, salted water, cook the pasta until just done, about 10 to 15 minutes; then drain.
Toss the pasta with the eggplant, the remaining 3 tablespoons oil, 1/2 teaspoon salt, and 1/4 teaspoon pepper.
Add the cheese and toss again.
Transfer the pasta to a shallow baking dish or gratin dish.
Broil until the cheese melts and starts to brown, 2 to 3 minutes.