In-season recipe w/ GREENS and EGGPLANT!

My neighbor made this a few weeks ago and brought me a large "sample." Aren't neighbors great?!

Adapted from: Jacques Pepin's "More Fast Food My Way"

Makes 4 servings

1 eggplant (about 1 1/4 pounds) - we grilled ours, instead
¾ pound rigatoni (whole-wheat or gluten-free)
¼ cup olive oil
¼ cup sliced garlic
½ tsp red pepper flakes
6 cups torn lettuce (romaine, Boston, escarole; or Chard or other greens)
1 jar (3.5 ounces) anchovy fillets in oil (we used 1/3 tube anchovy paste, instead)
¼ cup grated Parmesan cheese, plus more for table

Directions:
Preheat oven to 400 degrees. Peel the eggplant and cut it into 1-inch pieces. Line a baking sheet with a reusable nonstick mat or spray with nonstick spray. Spread the eggplant pieces in one layer on the baking sheet and sprinkle the pieces with ¾ tsp salt. Bake for 20 minutes, until the eggplant is soft. Set aside.

Bring water to boil and cook rigatoni according to directions.

Meanwhile, heat the olive oil in a large skillet over high heat. Add the garlic and pepper flakes and cook for about 1 minute. Add the lettuce. Mix well, cover and cook for about 3 minutes, stirring occasionally. Add the eggplant and ½ tsp salt and mix well. Cut the anchovies into ½-inch pieces and add them along with their oil to skillet. Mix well.
Remove one cup of the pasta cooking water and add it to the eggplant mixture. Drain the pasta and combine it with the eggplant.

Sprinkle on the parmesan cheese and mix well. Divide among four hot plates and serve immediately with extra grated parmesan cheese.