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1
Preheat oven to 450 degrees.
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2
Bring the salted water to a boil in a big pot over high heat.
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3
Add the pasta and cook until al dentetender but with a bite.
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4
Drain the pasta well in a colander.
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5
Dump into a bowl big enough to hold the entire salad, and toss with 1 tablespoon of the olive oil to keep the pasta from sticking together.
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6
Put the eggplant in a colander placed in the sink.
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7
Sprinkle with a thin coat of salt, and toss to distribute salt to all sides of the eggplant.
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8
Let the eggplant rest for at least 20 minutes to sweat out the bitterness.
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9
To prepare the fennel, cut off the leafy tops and the stalks.
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10
Cut the fennel in half lengthwise, and use a paring knife to cut out the core.
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11
Cut each fennel half lengthwise into 1/4-inch slices, and toss them in a small bowl with a tablespoon of the olive oil, a sprinkling of salt ( 1/4 teaspoon), and a few turns of freshly ground black pepper.
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12
Spread the fennel slices on a sheet pan, place the sheet pan in the oven, and roast until edges of fennel begin to brown, 2530 minutes.
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13
(If you find the fennel browning unevenly, use a long fork or tongs to turn the pieces over.)
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14
Remove the sheet pan from the oven and use a metal spatula to scrape the fennel and oil into the bowl with the pasta.
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15
In the same bowl you used to season the fennel, toss the eggplant and garlic with the remaining olive oil and a few turns of freshly ground black pepper.
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16
Spread the eggplant on your sheet pan, and roast for 1015 minutes, until the sides touching the pan are brown and the insides feel soft and creamy.
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17
Remove the sheet pan from the oven, and use a metal spatula to scrape the eggplant and oil off the sheet pan into the bowl with the pasta.
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18
Pit olives by pressing one between your fingers until the pit breaks through the olive and pops out.
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19
Chop the olives coarsley and toss them in the bowl on top of the eggplant.
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20
Add the remaining ingredients to the pasta and vegetables and toss the salad using a big spoon or your hands.
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21
Taste for salt.
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22
Drizzle with a little bit of olive oil before serving.
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23
Serve warm or at room temperature.
