| 1 | In large pot, bring 4 quarts of water to a boil for the pasta. |
| 2 | Meanwhile, in a large skillet, warm 3 tablespoons olive oil over medium heat. |
| 3 | Add eggplant and cook, stirring frequently, until it starts to soften and brown, about 10 minutes. |
| 4 | Add half of garlic and all the rosemary and cook until the garlic is slightly golden, about 2 minutes. |
| 5 | Season with salt and pepper. |
| 6 | In a medium non reactive skillet, heat remaining three tablespoons of olive oil. |
| 7 | Add tomatoes and cook over high heat, tossing until slightly softened, about three minutes. |
| 8 | Stir in remaining garlic and season with salt and pepper. |
| 9 | Salt the boiling pasta water. |
| 10 | Add the penne until al dente about 13 minutes. |
| 11 | Drain the pasta and return it to the pot. |
| 12 | Add the ricotta salata and toss. |
| 13 | Add the eggplant and toss again. |
| 14 | Add the tomatoes and toss gently. |
| 15 | Transfer the pasta to a large warmed bowl or platter and serve immediately. |
