Rigatoni with Eggplant, Tomatoes and Ricotta Salata

1. Bring 4 quarts of water to a boil in a pot for the pasta. Salt if desired. 2. Heat 4 tbsp of the EVOO in a large skillet and add eggplant cubes when hot. Cook over medium-high heat until the eggplant begins to brown. Reduce heat and cook until the eggplant pieces are tender, about 10 minutes. 3. To finish the sauce, stir in the garlic and pepper flakes and cook until just fragrant. Add tomatoes and stir until slightly thickened, or until the fresh tomatoes break down and become saucy. Season with salt and pepper to taste. *NOTE: if you are a fan of cooking with wine, you can deglaze the pan with 1/2 cup red wine before adding the tomatoes for flavor with a little more punch. 4. Cook pasta to al dente and drain. 5. Toss pasta with sauce, basil, remaining 2 tbsp EVOO and grated cheese, reserving some of the cheese for garnishing the top. Enjoy immediately.