1 medium eggplant, unpeeled and cubed to
bite-size
1 lb. fresh tomatoes, chopped
1/2 lb. green beans
4 cloves garlic, chopped
1/2 cup fresh basil, coarsely chopped and
packed
1 cup olive oil
1 lb. small pasta
salt and pepper, to taste

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, green beans, 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 in boiling water until al dente. Drain and place in serving bowl. Immediately add sauce from refrigerator. Toss and serve.