Step 1

Preheat oven to 500°F, racks one above and one below center

Step 2

Heat a large pot of water to boil for pasta

Step 3

Listicle: 8-Quart Oval Covered Pasta Pot with Pour Spout Arrange the eggplant and peppers on a foil- and parchment-lined baking sheet, season with salt

Step 4

Place crushed garlic in the middle of another foil- and parchment-lined tray and arrange the tomatoes around the garlic along with thyme, vinegar, salt and pepper

Step 5

Spray both trays with EVOO

Step 6

Roast 17 to 20 minutes with tomatoes on top until charred and slumped, remove, move eggplant and peppers up to top rack and roast eggplant and peppers 2 to 3 min more

Step 7

After about 12 minutes, salt the pasta water and drop pasta and undercook by a minute

Step 8

Reserve ½ cup cooking water before draining

Step 9

Transfer tomatoes to deep skillet and mash and add the roasted eggplant and peppers

Step 10

Drain pasta, toss pasta with sauce and the reserved water and a couple turns-of-the-pan of EVOO

Step 11

Top with shredded ricotta salata, mint and parsley