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1
Bring a large pot of water to a boil over high heat and add a generous amount of kosher salt.
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2
Stir in the trennette, return the water to a boil, and cook the pasta, stirring occasionally to prevent it from sticking together, until it's al dente.
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3
(Since cooking times vary, refer to the package instructions for the recommended time and taste the pasta for doneness frequently while it cooks.)
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4
While the water is coming to a boil and the pasta is cooking, heat the olive oil, garlic, and a pinch of kosher salt in a medium skillet over medium-high heat until the garlic is soft and fragrant, about 1 1/2 minutes, stirring constantly so the garlic doesn't brown.
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5
Turn the heat up to high, add the tomatoes and eggplant and smash the eggplant with a wooden spoon.
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6
Cook them just until the ingredients are warmed through, about 3 minutes.
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7
Turn off the heat and season with kosher salt and freshly ground black pepper, keeping in mind the olives and ricotta salata will add salt to the dish.
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8
Drain the pasta and transfer it quickly, while it's still dripping with water, to the skillet with the tomatoes and eggplant.
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9
Place the skillet over high heat and toss the pasta with the sauce for a minute or two, until the pasta is coated and the sauce is warm.
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10
Spoon the pasta out of the skillet and pile it into high mounds on four plates, dividing it evenly.
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11
Sprinkle it with the olives and oregano and using a microplane, grate a generous amount of ricotta salata over each serving.
