12 oz. box macaroni
1 med. eggplant, cubed
1 Tbls. Flour
Oil for frying
1 Tbls. Extra virgin olive oil
2 garlic cloves, chopped
3 Roma tomatoes, diced
1/3 cup kalamata olives, quartered
Salt and pepper to taste
4 basil leaves, torn
1/2 cup Pecorino Romano, shredded

12 oz. box macaroni 1 med. eggplant, cubed 1 Tbls. Flour 1 Tbls. Extra virgin olive oil 2 garlic cloves, chopped 3 Roma tomatoes, diced 1/3 cup kalamata olives, quartered 4 basil leaves, torn 1/2 cup Pecorino Romano, shredded

Cut eggplant in 1/2 inch cubes, dredge in flour and fry in 350 F oil until golden, about 2 minutes. Dran and set aside.
Bring water to a boil.
In a lg. skillet, heat olive oil and sauté garlic until light yellow. Add tomatoes and sauté 3 minutes. Stir in olives and eggplant. Season with S & P.

Cook pasta al dente, drain and toss with sauce. Stir in the basil and cheese and serve.