Pasta Con Le Melanzane (Pasta With Eggplant)

Cut the eggplant in about half inch cubes, sprinkle with salt and place in a collander to drain away the bitterness.In a large skillet, saute eggplant in olive oil for 15 minutes. Remove eggplant to absorbet paper toweling to drain the excess oil. Add a little more oil to the pan and saute onion until golden. To the skillet add eggplant, tomatoes, salt to taste and red chili pepper flakes to taste. Add water and simmer for 15 minutes. Cook penne according to package directions. Drain well and add to sauce, stir to coat well.