This is a great one to bring to those summer potlucks, especially when the fennel is abundant in your garden or your farmers market. It is adapted from Once Upon a Tart- Frank Mentesana and Jerome Audereau, a favorite cookbook of mine. There is not a recipe in there that has not been yummy.Roast three heads of fennel (salted peppered and olive oiled), core removed and sliced thin ( 1/4 inch), greased pan, 375 degrees, 20-25 min. until sides are browned. Roast one cubed eggplant ( salted, drained, oiled) , 10-15 minutes until soft. Scrape into bowl with one lb. of cooked penne, 1/2 c. chopped oil cured black olives, 2 cups chopped dill, 1 c. of coarsely chopped Pecorino cheese. This is great served warm or chilled. It is a favorite in our family.