Zucchini Pappardelle with Pesto and Eggplant alla Norma

Ingredients

• 1 large eggplant
• Salt
• 1 cup fresh mint leaves
• 1 1/2 cups fresh basil leaves
• 1/2 cup pine nuts, toasted
• Pepper
• 4 cloves garlic
• 1 lemon, zested and juiced
• 1 lemon, zested and juiced
• 1/4 cup plus 3 tablespoons olive oil
• 1/2 cup freshly grated Parmigiano-Reggiano
• 3 firm small to medium zucchini
• 4 cups vegetable stock
• 1 teaspoon chile flakes
• 1 pint cherry tomatoes
• 1 cup crumbled ricotta salata

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