Ingredients:

• 1 large (about 1 ½ lb.) eggplant, cut crosswise into ¾-inch-thick rounds
• 7 tablespoons olive oil, divided
• 2 tablespoons kosher salt, divided
• 2 ¼ pounds vine-ripened tomatoes, halved lengthwise through stems
• 1 pound uncooked rigatoni pasta
• 3 tablespoons capers
• 2 tablespoons red wine vinegar
• 2 tablespoons chopped fresh flat-leaf parsley
• 2 garlic cloves, minced (about 1 Tbsp.)
• 1 (8-oz.) container small mozzarella cheese balls, drained, cheese roughly torn in half

Cooking Instructions:

1. Preheat a grill to medium-high (400°F to 450°F). Arrange eggplant rounds on a large baking sheet; drizzle evenly on both sides with 3 tablespoons of the oil, and sprinkle with 1 tablespoon of the salt. Move eggplant to 1 half of baking sheet. Place tomato halves on other half of baking sheet; drizzle evenly with 1 tablespoon of the oil, and sprinkle with 1 teaspoon of the salt.
2. Place eggplant on unoiled grates. Grill, covered, until charred and softened, about 3 minutes per side. Remove from grill; set aside. Add tomato halves, cut side down, to grates. Grill, covered and undisturbed, until charred and softened slightly, 3 to 4 minutes. Remove from grill, and cool 5 minutes. Peel off and discard tomato skins. Cut tomato pieces into quarters; cut eggplant rounds into quarters.
3. Bring a large pot of water to a boil over high. Add pasta, and cook according to package directions.
4. Meanwhile, stir together capers, red wine vinegar, parsley, garlic, 1 teaspoon of the kosher salt, and remaining 3 tablespoons oil in a medium bowl to combine; set aside.
5. Drain cooked pasta, reserving ¼ cup cooking water. Return pasta to pot. Gently stir in eggplant, tomatoes, mozzarella, basil, caper mixture, and remaining 1 teaspoon salt. Stir in reserved cooking water 1 tablespoon at a time as needed until desired consistency. Sprinkle pasta with additional basil.