Category: Side Dish
Cuisine: not set
1 large eggplant (1 to 1 1/2 pounds)
4 tablespoons extra-virgin olive oil plus more for tossing
Sea salt
2 or 3 large ripe tomatoes (about 12 ounces or 350 gram
1 pound rigatoni or fettuccine
2 garlic cloves very thinly sliced
Crushed red pepper flakes
1 bunch basil leaves only very roughly chopped (about 1 packed cup)
About 2 tablespoons chopped fresh mint
About 2 tablespoons chopped flat-leaf parsley
1 scant cup ricotta salata crumbled or coarsely grated, optional
Parmesan cheese
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