Cut about 6 lines into the skins of the eggplants and put on a grill.
Grill for about 10 minutes, until browned. Then peel the skin.
Cut the eggplants into bite-sized pieces. Combine the eggplant, tomatoes, cream cheese, basil, garlic, and Italian dressing. Chill in the refrigerator for several hours.
Rinse the boiled pasta (cappellini) and pat dry with a paper towel. Mix the chilled sauce with the noodles and arrange on a plate.
You can optionally top with ra-yu, Tabasco sauce, or parmesan cheese.
Story Behind this Recipe
I wanted to make a quick chilled pasta, so I bought some Italian dressing. Use any dressing you prefer.
Mixing the dressing with the eggplant slices while they are still hot allows the flavors to soak in better. I used thin Cappellini noodles this time, but you could also use thicker Fedelini noodles. Make sure to thoroughly dry off the excess water from the pasta.