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Charred Eggplant And Walnut Pesto Pasta Salad

Ingredients

• Salt
• 1/2 pound pasta (I used Setaro's organietti, but other radiatore shapes are great here)
• 1 medium eggplant (1 pound)
• Freshly ground black pepper
• Additional sherry or red wine vinegar
• 2 ounces ricotta salata, crumbled
• 2 tablespoons chopped flat-leaf parsley or basil
• 3/4 cup (2 3/4 ounces) walnuts, toasted and cooled first for best flavor
• 3 tablespoons grated Parmesan cheese
• 1 small garlic clove, peeled
• 2 sprigs of thyme, cleaned
• Salt
• 2 teaspoons sherry vinegar, plus more at end
• 1/4 cup olive oil, plus more at end
• 2 tablespoons (about 3) minced sun-dried tomatoes (oil or dry-packed will both work)
• Freshly ground black pepper and/or red pepper flakes

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