Eggplant Pasta - Revisited

 Had this tonight. O. M. G. so good. We have done this three times now and a couple pointers to add (the original recipe is a few back).
Go light on the olive oil when you are frying up the eggplant. Eggplant seems so dry when you put it in the pan, and it sucks up the oil so it seems like it needs more but it doesn't. A rough chop is also ok - big pieces aren't a problem.
Crumble up the cheese more and go heavier on the hot pepper flakes and the mint. Heaven.