Although a good recipe is better than the sum of its parts, this summer pasta relies on the best of ingredients. San Francisco chef Michael Tusk sources nearly all his ingredients locally, creating a seasonal pasta dish brimming with tender eggplant and flavor-packed tomatoes. At Cotogna, a rustic Italian restaurant, Tusk harnesses the two height-of-summer ingredients by salting the eggplant to leach out any bitterness and roasting the tomatoes to amplify their sweetness. Don't be tempted to finish the dish with a dusting of Parmigiano-Reggiano. If the eggplants and tomatoes are bought straight from the farm, gentler caciocavallo lets summer's flavors shine.