Ziti with Fresh Tomatoes and Grilled Eggplant

Another recipe with fresh summer tomatoes - with even more to come.
















1/2 lb pasta
1 eggplant
2 fresh, ripe tomatoes, diced
1 clove garlic, minced through press
1/4 cup extra virgin olive oil
6-8 fresh basil leaves, julienned
1/4 tsp red pepper flakes
Juice of 1/4 lemon, about 1 Tbsp
2 Tbsp feta cheese, crumbled

Heat the grill.  Bring 6 cups of water in a pot for the pasta to a boil. 

Slice the eggplant lengthwise into 1/4-inch slices.  Spray generously with olive or canola oil and grill over medium heat for about 3-5 minutes per side.  Lay grilled eggplant slices out on a large cookie sheet to cool enough to handle.  Slice into 1/2-inch slices.

Meanwhile, salt the pasta water generously, and cook the pasta until al dente, stirring often.  While the pasta cooks, toss the tomatoes with the olive oil, garlic, basil, red pepper flakes and lemon juice.  When the pasta is cooked, drain and gently fold together with the tomatoes and the eggplant.  Pour into a serving dish and top with the feta cheese.