INGREDIENTS
1 cup
Basil, packed leaves
1 cup
Cherry tomatoes
2
Eggplants, cut into 1/2-inch cubes (about 2 cups), medium
4 cloves
Garlic
1 28 ounce can
Tomatoes, whole
1 lb
Short-cut pasta
1/2 tsp
Red pepper flakes
1
Salt
1/3 cup
Olive oil, extra-virgin
4 oz
Grana padano or ricotta salata