Penne with Roasted Summer Vegetables and Ricotta Salata

Ingredients

• 1 small eggplant, diced
• 1 medium zucchini, diced
• 1/2 pt. grape tomatoes, halved
• 3 tbsp. extra-virgin olive oil
• kosher salt
• Freshly ground black pepper
• 12 oz. penne pasta
• 3/4 c. grated ricotta salata, plus more for serving
• 1/4 c. finely chopped fresh basil, plus more for serving

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