Yes, I know I used two different pasta shapes in this recipe. I'm cleaning out my cabinets and combining bits and pieces of this and thats to make dinner. I've only a couple of cups each of bowtie and cartwheels but can combine the two. The cooking times on both noodles, at least, are the same.

This is the season for eggplant; the seeds are not bitter, and there is no need to salt and drain the slices on paper towels. Fat globe eggplant, diced, needed about the same amount of time as was required by fresh tomatoes to make a sauce. If you were using Asian eggplant, reduce the simmer time by 10 minutes.

Would this time of year last forever!

Yield: 3-4 servings
Time: 25 minutes

Ingredients

1 medium-sized (1 pound) globe eggplant
1 pound (6 large) ripe roma tomatoes, cored, halved, cut to 1/4-inch pieces (3 cups)*
3-4 tablespoons extra-virgin olive oil
1 tablespoon minced garlic
1/2-1 teaspoon red pepper flakes
4 cups rotelle, rotini or bowtie pasta (or combination, if cooking time is the same)
1 1/2 cups torn basil
Parmigianno Reggiano

*Fresh San Marzano Tomatoes best, if available.

Directions

1. Bring a large pot of salted water to a boil.
2. In a large sauté pan, heat 2 tablespoons olive oil over medium to low heat. Add garlic, 1/2 teaspoon pepper flakes, eggplant and tomatoes and simmer 15 minutes until eggplant is tender, tomatoes have totally collapsed and sauce has thickened. Remove from heat. Season to taste with kosher salt and additional red pepper flakes, if desired. Stir in basil.
3. Cook pasta according to package instructions. Drain and toss with 1-2 tablespoons of olive oil. Serve topped with tomato sauce and grated cheese.