Sprinkle cubes of eggplant with salt and let stand 30 minutes to drain. Rinse, dry and saute in 1/2 cup Oil, olive 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, garlic, basil leaves, remaining Oil, olive and salt and pepper. Cover bowl and refrigerate for at least 2 hours. When ready to serve cook pasta shells in boiling water until al dente. Drain and place in serving bowl. Immediately add sauce from refrigerator. Toss and serve. ============================> Nutrition <===================== Calories: 844 Protein (%): 22 Protein (grams): 15 Vitamin A (%): 10 Carbohydrate (grams): 71 Vitamin C (%): 44 Cholesterol (milligrams): 82 Riboflavin (%): 34 Sodium (milligrams): 309 Niacin (%): 24 Fat (grams): 57 Thiamine (%): 60 Unsaturated (grams): 46 Calcium (%): 8 Saturated (grams): 8 Iron (%): 32 =========================> Notes and Credits <=================== Preparation: saute Cuisine: Italian Source: Contemporary Cuisine Food Group: Vegetable Meals: dinner Courses: Main Temperature: hot Shared by Dorothy Hair 7/94