Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1      medium        Eggplant -- unpeeled cubed to bite size
   1      pound         Fresh tomatoes -- chopped
   4      Cloves         Garlic -- chopped
     1/2  cup           Fresh basil -- coarsely and packed
   1      cup           Olive oil
   1      pound         Small pasta shells
                        Salt and pepper to taste

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.