Ziti Eggplant and Fontina Gratin

Ingredients

• 7 tablespoons olive oil
• 1 large eggplant (about 1 3/4 pounds), peeled and cut into 1/4-inch dice
• 1 1/4 teaspoons salt
• 2 cloves garlic, minced
• 3 tablespoons chopped fresh parsley
• 1/2 teaspoon fresh-ground black pepper
• 1 pound ziti or penne
• 1/2 pound fontina, grated (about 2 cups)

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