Rigatoni with grilled eggplant

Preparation: 15 minutes + 15 minutes cooking time
Serves 4:
* 350 grams of flour paste template Rigatoni
* 600 g eggplant
* 30 grams of extra virgin olive oil
* 20 g pine nuts
* 20 g grated Pecorino (or Parmesan)
* Parsley
* Salt
Preparation:
Wash and slice eggplant into thin slices. Grill them in a pan or non-stick coatings grid. Add salt and season with chopped garlic and olive oil.
Cook the pasta in salted water. When cooked, drain add the season with eggplant and pine nuts.
Add before serving, cheese and chopped parsley.