Preparation:
Make ahead. Sauce goes in refrigerator until serving. Sprinkle cubes of eggplant with salt and let stand 30 minutes to drain. Rinse, dry and saute in 1/2 cup olive oil until tender. (Cover and place over low heat for part of cooking time to minimize moisture loss and limit need for additional oil.) Do not overcook. Chill. Add to the eggplant the tomatoes, garlic, basil leaves, remaining olive oil and salt and pepper. Cover bowl and refrigerate for at least 2 hours. When ready to serve cook pasta shells in boiling water until al dente. Drain and place in serving bowl. Immediately add sauce from refrigerator. Toss and serve. |
