Ingredients

2 (1 1/2 Lbs.) Eggplants
7 Green onions
1 Lbs. dried pasta (rigatoni, penne, or other large tubes)
7 Tbsp. olive oil
4 Cloves garlic
1 Tsp. dried red chili pepper flakes
1 Red bell pepper, thinly sliced
1 Tsp. dried oregano
3/4 tsp salt
1/4 Cup lemon juice
1 Tbsp. balsamic vinegar
2 Tbsp. sweet sherry
1/2 Cup fresh parsley, minced

Method

1) Peel eggplant and cut into 1/4 inch-thick strips about three inches in length
2) Trim all but 2 inches of tops from green onions
3) Cut in half lengthwise, then into 1-inch pieces
4) Bring several quarts of water to a boil. Cook pasta until al dente.
5) Cool in bowl of cold water, drain well, and toss with 1 Tbsp. of olive oil. Set aside
6) Heat 2 Tbsp. olive oil in heavy skillet.
7) Add garlic and chili pepper flakes, stir into oil
8) Add eggplant, green onion and bell pepper, stir.
9) Sprinkle with oregano and 1/4 tsp. salt
10) Stir and saute over medium-high heat 15-20 minutes - until vegetables are tender and browning nicely. Transfer to a bowl
11) Whisk together remaining 4 Tbsp. olive oil, lemon juice, vinegar, sherry, and remaining 1/2 tsp. salt
12) Pour dressing over eggplant mixture in bowl and let flavors combine for a few hours before tossing with cooled pasta and parsely
13) Serve to greedy children.