Spaghetti with Eggplant and Tomato Spaghetti alla Chitarra con Melanzane e Pomodoro

Ingredients

• 1 pound eggplant (about 2 small eggplants), peeled and diced
• Kosher salt
• 1 pound fresh spaghetti alla chitarra (if unavailable, you can substitute dried traditional spaghetti)
• 2 pints cherry tomatoes, halved
• 4 garlic cloves, peeled and thinly sliced
• 5 tablespoons extra-virgin olive oil, divided
• ½ large yellow onion, sliced
• ½ teaspoon red pepper flakes
• 2 cups vegetable stock
• ½ cup tightly packed basil leaves, thinly sliced
• ¾ cup grated caciocavallo cheese (or provolone)

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