1 large eggplants (unpeeled, cut into 1/2-inch x 1-inch chunks)
  salt
6 cloves garlic (unpeeled)
1 cup olive oil
3 ripe tomatoes (peeled, seeded and cut into 1/2-inch dice)
16 yellow cherry tomatoes (halved)
12 sun-dried tomatoes (cut into thin strips)
1/2 cup chicken stock
1 cup fresh basil (cut into ribbons)
10 ounces ziti, penne, or other small tube-shaped pasta
1/2 cup freshly grated Parmesan or Asiago cheeses
  Freshly ground black pepper (to taste)