Put a pot of water on for the pasta and add some salt. Add a little more than your gut says because the pasta really needs the salt to get tasty. Add the pasta. Our pasta du jour was linguine but any type would work. Watch it and as soon as the pasta becomes a little pliable swirl it and get it all down into the water.

Put skillet on at low heat with the good extra virgin olive oil and the garlic - slices or chopped - on at low heat. Add a little salt and some red pepper flakes (optional). When the garlic has started to become translucent - not brown!- the pasta should be done . Using tongs lift the pasta out of it's water and put it in the skillet with the garlic and oil (aglio e olio). Don't worry about getting some of the pasta water in the skillet. In fact the water will blend with the olive oil and creat a nice sauce for the pasta.

NOW! Slice the steak, put the eggplant on the serving plates with the steak slices and add the pasta. Spoon the aglio e olio over everything and dig in!