INGREDIENTS
1
bunch Basil
1
Eggplant (1 to 1 1/2 pounds), large
2 tbsp
Flat-leaf parsley, leaves
2
Garlic cloves
2 tbsp
Mint, leaves
2
Tomatoes (about 12 ounces or 350 grams), large ripe
1 lb
Rigatoni or fettuccine
1
Red pepper flakes
1
Sea salt
4 tbsp
Olive oil, extra-virgin
1
Parmesan cheese
1
scant cup Ricotta salata