Maybe my favorite way is to pretty much copy Cavatappi Affumicati from the New England restaurant chain Papa Razzi, with a little balsamic thrown in for good measure. It is pretty much as follows:
3/4 lb. cavatappi pasta
2 medium eggplants, peeled if desired, and cut into 1" cubes
olive oil for sauteing and tossing with tomatoes
4-6 plum tomatoes cut into 1/2" or so cubes
generous splash of balsamic vinegar
8 ounces, more or less to taste, smoked mozzarella, cut into 1/4" cubes
salt and pepper to taste
freshly grated parmesan or romano
generous handful julienned fresh basil, to taste
Cook cavatappi according to package directions.
Dice plum tomatoes into smallish cubes and marinate with crushed garlic, balsamic, olive oil and salt to taste.
Meanwhile, cut eggplant into 1" cubes, salt generously and saute or roast at a high temperature until softened and lightly browned.
Toss eggplant and tomatoes, including exuded juices, with cooked cavatappi, smoked mozz and parm or romano to taste. Adjust salt and pepper and toss with basil. Serve with additional grated cheese on the side.