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1
Combine the porcinis and chicken stock in a small pot and bring up to a boil.
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2
Reduce the heat to lowest setting and let the mushrooms soften and steep for 10 to 15 minutes, until very tender.
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3
Place a pot of water on the stove to boil for the pasta.
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4
When it boils, salt the water to season it.
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5
Cut a small x into the bottom of the tomatoes and plunge them into the boiling pasta water for 30 seconds, then remove to a cutting board to cool.
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6
Add the cavatappi to the water and cook to al dente, or with a bite to it.
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7
While the porcinis and pasta cook, trim half of the skin from the eggplant.
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8
Heat a large nonstick skillet over medium-high heat.
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9
Cut the eggplant into 1- by 1/2-inch bite-size pieces.
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10
Add the EVOO to the pan, followed by the garlic and eggplant.
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11
Turn and toss the eggplant and season it with salt and pepper.
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12
Let it brown lightly at edges, about 5 minutes, then reduce heat to medium low and continue to cook.
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13
Pull the skins off the cooled tomatoes and cut them in half.
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14
Seed the tomatoes by gently squeezing them over the sink or a garbage bowl.
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15
Dice the tomatoes and add them to the cooking eggplant.
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16
Adjust seasoning with salt and pepper.
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17
Remove the tender porcinis from the cooking broth and coarsely chop them.
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18
Add the broth and chopped mushrooms to the eggplant and tomatoes.
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19
Drain the pasta well and add the hot pasta to the pan.
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20
Toss to combine and coat and give the pasta a minute to soak in some juice.
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21
Add the ricotta salata and the basil; turn to wilt the basil, check the seasoning one last time, and serve.
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22
If your market has no ricotta salata (ricotta cheese thats been dried out a little), then use the same amount of feta but go easy on the salt you use in your preparation until your final adjustment because feta is saltier than ricotta salata.
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23
Tangy young goat cheese is an option, too.
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24
If you use goat cheese, toss and serve the dish without adding the goat cheese directly to the pan.
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25
Instead, garnish the individual plates with some crumbles, 2 ounces per portion.
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26
Goat cheese is too delicate to mix in as you would the feta or ricotta salata.
