Don't skip the first step of salting the eggplant slices; this draws out excess moisture so that the eggplant will absorb less oil and stay firm when cooked.
Instructions
Place eggplant slices on large rimmed baking sheet. Sprinkle with salt. Let stand 20 minutes. Turn eggplant slices over. Sprinkle with salt. Let stand 20 minutes longer. Rinse eggplant. Drain; pat dry with paper towels. Cut eggplant into ½-inch cubes. Set aside.
Heat olive oil in heavy large skillet over medium-high heat. Add onion and sauté until golden, about 4 minutes. Add garlic; sauté 1 minute. Add eggplant; sauté until tender, about 10 minutes. Stir in pine nuts, currants and capers; sauté 1 minute. Add tomatoes with juices; bring to simmer. Season to taste with salt and pepper.
Meanwhile, cook pasta in large pot of boiling salted water until just tender but still firm to bite. Drain. Return pasta to pot. Add eggplant mixture, ¼ cup cheese and basil. Toss to combine. Transfer to large bowl. Serve, passing remaining cheese separately.
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[F]or most visitors to Tuscany, a little shopping in Florence, a stroll along [the] banks of the Arno and a ramble [thr]ough the Chianti countryside is enough … part down-home rustic pensione, part dreamy upscale resort.
No wonder spending a weekend here feels like a visit with friends. Even in sum- … [furn]ishings, lots of light and welcoming com[mo]n rooms, owners Federigo and Barbara [Pa]rdini have created an atmosphere that's … here. One bite will guarantee that the next time you think of Tuscany, thoughts of Giglio won't be far behind.
Photo caption: [O]PPOSITE, CLOCKWISE FROM TOP LEFT: A PEACEFUL MOMENT AT PARDINI'S HERMITAGE WITH COFFEE, [PA]STRIES—AND A GORGEOUS VIEW OF THE MEDITERRANEAN. ✦ GETTING TO THE INN REQUIRES A [SHO]RT BOAT TRIP OR AN HOUR-LONG HIKE FROM GIGLIO PORTO. ✦ MEALS IN THE LIGHT-FILLED [DI]NING ROOM ARE OFTEN SERVED FAMILY STYLE. ✦ PROPRIETOR FEDERIGO PARDINI UNLOADS [PRO]VISIONS FROM THE MAINLAND.