Prep time: 15 minutes plus standing

Grilling time: 8 to 9 minutes

1	pound	penne rigati or fusilli
1	(about 1 lb.)	eggplant
2	pounds	ripe tomatoes
1	tablespoon	chopped garlic
	Olive oil
1	cup	packed fresh basil leaves, thinly sliced
1/2	teaspoon	salt
1/4	teaspoon	freshly ground pepper

• Heat grill. Cook pasta according to package directions.
• Cut eggplant into 3/4-inch-thick slices.
• Cut tomatoes in half. Wrap garlic and 1 teaspoon oil in foil. Set aside.
• Place 2 tablespoons oil in cup. Brush one side of eggplant slices and cut side of tomatoes with oil.
• Place eggplant and tomatoes on grill, oiled side down. Grill tomatoes 3 minutes and eggplant 4 minutes, until vegetables are softened.
• Add garlic packet and grill 2 to 3 minutes. Turn vegetables; brush with remaining oil in the cup.
• Grill tomatoes 2 to 3 minutes more and eggplant 4 to 5 minutes more, until charred.
• Unwrap garlic and transfer with vegetables to a bowl. Cover and cool, 5 minutes.
• Skin tomatoes and chop. Return to bowl with any accumulated juices.
• Cut eggplant into 1/2-inch pieces. Stir in eggplant, basil, 2 tablespoons oil, salt and pepper.
• Drain pasta; add and toss to coat.
• Makes 4 to 6 servings.