Charred Eggplant and Walnut Pesto Pasta Salad

Name: Charred Eggplant and Walnut Pesto Pasta Salad
Cook time: 30 min
Total time: 30 min
Cuisine: European, Italian, Mediterranean
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