Spaghettini with Pesto Tomatoes and Grilled Eggplant

Ingredients

• 2 medium garlic cloves, smashed
• 2 cups (loosely packed) basil leaves, coarsely chopped
• 3/4 cup plus 2 tablespoons extra-virgin olive oil
• Salt and freshly ground pepper
• 1 pint each red and yellow cherry tomatoes, halved or quartered
• One 1 1/4-pound eggplant, sliced 1/2 inch thick lengthwise or crosswise
• 6 ounces ricotta salata, sliced 1/4 to 1/3 inch thick
• 3/4 pound spaghettini

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