INGREDIENTS
1
Eggplant (1 pound), medium
2 tbsp
Flat-leaf parsley or basil
1
Garlic clove, small
2 tbsp
Sun-dried tomatoes
2
sprigs Thyme
1/2 lb
Pasta
1
Black pepper, Freshly ground
1
Black pepper and/or red pepper flakes, Freshly ground
2
Salt
1/4 cup
Olive oil
1
Sherry or red wine vinegar
2 tsp
Sherry vinegar
3/4 cup
Walnuts
3 tbsp
Parmesan cheese, grated
2 oz
Ricotta salata