Bring 6 quarts water to a boil and add 2 tablespoons salt.
In a 12 to 14-inch saute pan, heat the olive oil until smoking. Add the onion
and the garlic and cook until soft but not yet browned, about 5 to 6 minutes. Add the eggplant and cook, stirring regularly until softened and lightly browned, about 8 to 10 minutes. Add the tomatoes, basil
, and thyme, and bring to a boil. Simmer
for 15 minutes, and season, to taste, with salt and pepper.
Cook the pasta according to the package directions, until al dente
well and pour the hot pasta
into the pan with the eggplant mixture. Add ricotta salata and heat through.
with parsley, mint, chili flakes and basil leaves. Drizzle
with olive oil and serve.