RIGATONI WITH EGGPLANT AND CHERRY TOMATOES

This is my favorite recipe for this time of year, when eggplant and tomatoes are in season. It is just as delicious on the second day, if any is left over.

Serves 6

1 cup fresh bread crumbs
2 teaspoons chopped fresh thyme
Crushed red pepper flakes to taste
1 cup grated pecorino Romano cheese
¼ cup extra virgin olive oil
4 cups (2 pints) of cherry tomatoes
Salt
2 medium eggplants, cut into ½ inch slices
6 garlic cloves sliced
1 cup chicken stock
1 ½ pound dry rigatoni
½ cup chopped fresh basil
2 ounces ricotta salata (a dry ricotta available at any good Italian market)

Preheat oven to 425°. Toss breadcrumbs, thyme, crushed red pepper, 2 tablespoons Romano and 2 tablespoons of oil in a bowl.

Place the tomatoes in a single layer on an oiled baking pan. Drizzle the tomatoes with oil, sprinkle with salt, and toss until they are all covered. Sprinkle the seasoned bread crumbs over the tomatoes. Bake for 7 minutes or until the tomatoes start to crack and the bread crumbs are crisp and toasted.

Lay the eggplant slices on an oiled baking sheet, and brush tops with additional oil and salt to taste. Bake for 10 minutes, turning them once. Remove and set aside to cool. Cut into small cubes or slices.

Cook pasta as directed. Heat the remaining oil in a large skillet or wok, and sauté garlic until browned. Add the chicken stock, and bring to a vigorous boil. Add additional crushed red pepper, and salt if desired. When pasta is fully cooked, add it to the skillet and let it absorb all the flavored liquid.

Combine gently the pasta, tomatoes with bread crumbs (do not add crumbs that are burned or mushy), and eggplant pieces. Fold in the remaining Romano cheese and basil. Serve with grated ricotta salata on top.