|Salt and pepper, to taste|
|1||tablespoon olive oil|
|2||cloves garlic, finely chopped|
|1||pint cherry tomatoes, halved or quartered|
|4||squares cooked eggplant gratin, cut into bite-size pieces|
|¼||cup chopped fresh basil|
|¼||pound piece Parmesan, sliced into 20 thin shards with a vegetable peeler|
1. In a large pot of boiling salted water, cook the linguine for 8 to 10 minutes, stirring occasionally, or until it is tender but still has some bite. Dip a heatproof measuring cup into the water and remove ½ cup. Drain the pasta into a colander.
2. Meanwhile, in a large skillet over medium heat, heat the olive oil. Add the garlic and cook for 30 seconds. Add the tomatoes and salt. Cook, stirring, for 30 seconds more. Add the eggplant gratin and ¼ cup of pasta cooking water. Return to a boil and simmer 2 minutes or until hot.
3. Add the pasta to the skillet and toss well. Stir in half the basil. If the pasta seems dry, add 1 to 2 tablespoons of the pasta cooking water. Taste for seasoning and add pepper, and more salt, if you like. Divide among 4 serving plates. Sprinkle with remaining basil and Parmesan.
Sally Pasley Vargas