Spaghettini With Pesto Tomatoes And Grilled Eggplant

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2 medium garlic cloves, smashed

2 cups (loosely packed) basil leaves, coarsely chopped

3/4 cup plus 2 tablespoons extra-virgin olive oil

Salt and freshly ground pepper

1 pint each red and yellow cherry tomatoes, halved or quartered

One 1 1/4-pound eggplant, sliced 1/2 inch thick lengthwise or crosswise

6 ounces ricotta salata, sliced 1/4 to 1/3 inch thick

3/4 pound spaghettini

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