Gnochettini con Zucchini e Melanzana Aglio Olio - 1 c. olive oil20 cloves of garlic, peeled1 eggplant, quartered and sliced2 zucchini cut into thin rounds2 lb of fresh gnochettini (small gnocchi)salt and pepper to taste*To make the aglio olio sauce you want to get as much flavor as possible from the cloves and the oil. Combine them in a saucepan and simmer over medium heat for about 20 minutes or until cloves turn golden brown. You can do this in advance, strain the cloves from the oil and reserve each in its on covered container in the fridge.*Bring a large pot of salted water to a boil. *Meanwhile, warm the flavored oil in a large, deep saute pan and add the cooked garlic cloves, breaking them up with the back of a wooden spoon. Add in your sliced veggies and sauté until crisp tender, about 5-7 minutes. NOTE: the eggplant will absorb a lot of the oil initially but will release it again as it cooks.*Once the water is boiling, add in your pasta. Using a spider or a small strainer, scoop the pasta out of the water as it rises to the surfaces and put it in the pan with the vegetables. Continue until all pasta has been strained.*Gently fold the oil and vegetables over the pasta until it is well-coated, if you feel you need to stretch the sauce, add a bit of the pasta water.*Salt and pepper to taste.