Ingredients:

•  ¼ lb penne pasta
•  1 eggplant, chopped
• 1 tsp salt, approximately
•  ¼ cup olive oil
• 1 onion, finely chopped
•  2 cloves garlic, crushed
• 2 cans crushed tomatoes, undrained
• 1/3 cup tomato paste
•  2 tsp vinegar
•  1 Tbs. granulated sugar
•  1 tsp. dried oregano
•  ¼ cup large pitted olives
• 7 oz. feta cheese, chopped
• 4 green shallots, chopped (check well for infestation)

Directions:

1.  Cook pasta in a large pan of boiling water 10 minutes, or until al dente.
2.  Drain, rinse under cold water and drain again.
3.  Place eggplant in a bowl and sprinkle with salt.
4.  Stand 30 minutes, rinse under cold water and drain well.
5.  Heat oil in a heavy nonstick pan over medium high heat.
6.  Add eggplant, onion and garlic.
7.  Cook, stirring, until onion is soft.
8.  Add tomatoes and next 4 ingredients.
9.  Bring to a boil, lower heat and simmer, uncovered, until slightly thickened.
10.  Cool and stir in pasta and remaining ingredients.
11.  Mix well.
12.  Serve salad warm or cold.