Meanwhile, fill a large pot with water, cover and bring to a boil. Add salt and the pasta. Cover partially until the until the water just returns to a boil, then uncover, stir the pasta and cook until al dente. Drain well, reserving 1/2 cup of the cooking water, and transfer the pasta to a warmed large serving bowl. Add the sauce, three-quarters of the <em>ricotta salata</em> and a good grinding of pepper; toss well. Add some of the reserved cooking water if the pasta is dry. Garnish with the reserved tomatoes, eggplant and <em>ricotta salata</em> and serve immediately.