Pasta with Grilled Eggplant, Onion, and Tomatoes

Yet more grilling, as promised! This dish is fantastic, very satisfying. You could grill any of the vegetables separately as well, and use on their own or on pizza, where they would be excellent.

2 1/2 - 3 lbs eggplant, peeled
1/2 cup minced garlic
1/2 - 2/3 cup olive oil
2 tsp salt, plus more to taste
Ground black pepper to taste
1 large red onion, sliced about 1/2-inch thick
2 large tomatoes (or 1 huge one), in 1/2-inch slices
1 lb cut pasta (such as shells, penne, etc)
Grated Parmesan for topping (optional)

Slice the eggplant 1/2-inch thick in rounds or lengthwise depending on shape. Lay it out in a single layer on cookie sheets or plates.

Combine the garlic, olive oil, 2 tsp salt, and black pepper to taste. Brush this on the eggplant, both sides. Let sit for a few minutes.

Lightly brush the onion and tomato slices with olive oil (or with more of the garlic oil mixture if you have any left).

Grill the vegetables over medium heat:
4-5 minutes for the tomatoes, carefully turning once
8-9 minutes for the onions, turning once
12-15 minutes for the eggplant, turning once

Cook the pasta in a large pot of salted water while the vegetables cook and cool, then drain and toss with a little olive oil.

When the vegetables are cool enough to handle, chop them coarsely and toss with the pasta.

Serve hot.

Serves 4-6.

Variations: 1) add cooked bacon or Italian sausage; 2) substitute zucchini or summer squash for some or all of the eggplant.