Eggplant also do very nicely with pasta and pesto:

• 1 1/4 pounds trenette (again, whole wheat will be very good)
• 5 smallish eggplants
• 6 tablespoons pesto sauce (see above)
• Grated Parmigiano Reggiano for dusting
• Salt

Peel and dice the eggplant, and set them to boil in a pot of salted water and cook until almost done, 7-8 minutes. Add the pasta (trenette cook in 3-5 minutes -- if you're using spaghetti instead, which take 10-12 minutes, add them to the water that much sooner), and when it is still slightly al dente transfer the mixture to a bowl. Stir in the pesto, which you will have diluted with a tablespoon or two of pasta water, dust with the grated Parmigiano, and serve. In terms of wine, I'd suggest a Ligurian white, for example Vermentino.

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