Bring 6 quarts water to boil and add 2 tablespoons salt.
In a 12 to 14 inch saute pan, heat olive oil until smoking. Add onions and garlic and cool until soft yet not browned, about 5 to 6 minutes. Add eggplant and cook, stirring regularly until softened and lightly browned, about 8 to 10 minutes. Add tomatoes, basil and thyme and bring to a boil. Simmer 15 minutes and season to taste with salt and pepper.
Boil pasta according to package instructions until al dente. Drain well and pour hot pasta into pan with eggplant mixture. Toss to coat and serve immediately, spooning ricotta salata over each portion.