Sea salt and pepper
1 small, firm eggplant (1 lb.), thinly sliced crosswise
1/2 cup EVOO
3 lbs. heirloom plum or other tomatoes, or 2 cans (28 oz. each) italian plum tomatoes
Ice water
6 cloves garlic, thinly sliced
1 fresh chile pepper, such as fresno or italian cherry, finely chopped
1 small onion, peeled
1 qt. chicken stock
1 lb. stale peasant bread, torn or cubed
1 cup basil leaves, torn
Coarsely grated ricotta salata or smoked ricotta cheese, for serving