INGREDIENTS
1 1/2 cups
Basil, fresh leaves
1 pint
Cherry tomatoes
1 tsp
Chile flakes
1
Eggplant, large
4 cloves
Garlic
2
Lemon
1 cup
Mint, fresh leaves
3
Zucchini, firm small to medium
4 cups
Vegetable stock
1
Pepper
1
Salt
7/16 cup
Olive oil
1/2 cup
Pine nuts, toasted
1/2 cup
Parmigiano-reggiano
1 cup
Ricotta salata