Spaghetti with Vegetables, Goat Cheese and Mint

Toast the pine nuts in a dry pan. Rinse and dry the basil and mint. Chop the herbs in a blender. Peel and coarsely chop the garlic. Add the pecorino, pine nuts, garlic, and oil to the blender. Puree into a thick paste, and season to taste with salt and pepper.

Cook the spaghetti in boiling salted water until al dente. Rinse the eggplant, and remove the ends. Slice, sprinkle with salt, and let stand for 10 minutes. Rinse under cold water and drain well. Rinse the zucchini, halve lengthwise, and thinly slice. Score the tomatoes crosswise, and blanch in boiling water. Rinse under cold water, peel, remove the seeds, and cut into wedges. Rinse the chili, remove the seeds, and finely chop. Peel and finely chop the onion and garlic. Heat the olive oil in a large skillet, then briefly sauté the onions and garlic. Add the vegetables and chili and sauté for 6 minutes over medium heat, stirring often.