2 pounds ripe tomatoes, cut in wedges

Olive oil

Salt and pepper

2 or 3 garlic cloves, minced

1/2 teaspoon peperoncino (hot red pepper flakes)

2 teaspoons capers, rinsed and roughly chopped

2 medium eggplants, about 1 pound

12 ounces ziti or other short pasta

1/4 pound ricotta salata or mild feta, at room temperature

1 small bunch basil, for garnish

 

PREPARATION

 

1.  Heat broiler. Put tomato wedges in a shallow baking dish in one layer. Drizzle with 3 tablespoons olive oil and season generously with salt and pepper. Broil tomatoes about 2 inches from heat until softened and lightly charred, 10 to 15 minutes. Set aside until cool, and then add garlic, peperoncino and capers. Stir gently to distribute.

 

2.  Slice eggplant into long strips about 1/4-inch thick. Paint both sides of eggplant strips with olive oil and season with salt and pepper. Cook eggplant strips on a stovetop grill, in a cast-iron pan or over hot coals, about two minutes per side. Cut into 1-inch pieces. Set aside.

 

3.  Boil the pasta in abundantly salted water until al dente, then drain and rinse briefly. Blot dry and put in a wide serving bowl. Add tomato mixture and eggplant. Toss gently to distribute. Taste for salt and hot pepper and adjust.

 

4.  Crumble cheese over top. Drizzle with a little more oil and garnish with torn basil leaves.

 

YIELD 4 to 6 servings