Pasta with Silky Eggplant Sauce - Fresh-Pressed Olive Oil

Ingredients

• Coarse salt (kosher or sea)
• 1 pound eggplant, cut into 1/2-inch slices
• 1/3 cup extra virgin olive oil, plus more to finish
• 3 garlic cloves, peeled and lightly crushed
• Leaves from 2 sprigs thyme or oregano, chopped
• 1 cup vegetable stock or water
• 1 pound uncooked long pasta, such as spaghetti or linguine
• 2 tablespoons minced oil-cured sun-dried tomatoes
• 6 basil leaves, slivered
• Freshly ground black pepper
• Grated Parmigiano-Reggiano (optional)