1. Preheat oven to 400
2. Remove both ends of the eggplant, then cut in half. Generously sprinkle with salt and allow to sit for 20-30 minutes until it starts to sweat.
3. In the meantime, boil a pot of salted water and cook the pasta. I find 8-9 minutes is perfect texture. Reserve about a cup of pasta water and drain the rest. Set aside.
4. Rinse and pat the eggplant dry. Cut into cubes and give a good sprinkle of olive oil and slide in the oven for 20 minutes, flipping around half way through. They’ll be tender and smelling yum.
5. While those are roasting, heat a medium pan over medium heat with a small amount of olive oil. (just enough to get the garlic cookin’). Add the garlic and red pepper flakes and cook for a minute until fragrant.
6. Add the kale, a bundle at a time and coat in the oil. To speed up the wilting process, add in a splash of that pasta water and cover with a lid. Do so until all the kale has been cooked down. Should take about 5 mins.
7. Once everything’s finished, toss the kale/garlic, eggplant, and noodles in a large bowl. Sprinkle with feta and toasted pine nuts (optional) and squeeze over some fresh lemon.
8. Serve and enjoy!