Preheat oven to 400 degrees F (200 degrees C).
Remove both ends of the Eggplant (1) then cut in half. Generously sprinkle with Kosher Salt (to taste) and allow to sit for 20-30 minutes until it starts to sweat.
In the meantime, boil a pot of salted water and cook the Whole Wheat Penne Pasta (8 ounce). I find 8-9 minutes is perfect texture. Reserve about a cup of pasta water and drain the rest. Set aside.
Rinse and pat the eggplant dry. Cut into cubes and give a good sprinkle of Olive Oil (to taste) and slide in the oven for 20 minutes, flipping around half way through. They'll be tender and smelling yum.
Keep the oven on and toast the Pine Nuts (to taste).
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 (2 clove) and Crushed Red Pepper Flakes (1/4 teaspoon) and cook for a minute until fragrant.
Add the Kale (2 cup) 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.
Once everything's finished, toss the kale/garlic, eggplant, and noodles in a large bowl. Sprinkle with Feta Cheese (to taste) and toasted pine nuts and squeeze over some fresh Lemon (1).
Garnish with fresh basil or oregano for presentation. Serve and enjoy!