Pasta Alla Norma

Method

1. Cut the eggplants into small cubes. Sprinkle with salt and let sit for about an hour to draw out bitterness. Rinse and squeeze dry.
2. Fry the eggplant cubes in plenty of olive oil until golden and crispy. Drain on paper towels.
3. In a separate pan, heat olive oil and sauté garlic. Add chopped tomatoes and cook for 10 minutes. Pass the sauce through a food mill or sieve to remove seeds and skins.
4. Cook the pasta in salted boiling water until al dente. Reserve some pasta water.
5. In a large skillet, combine the cooked pasta with a few spoonfuls of the tomato sauce. Add the fried eggplants and toss. Adjust with more sauce and pasta water if needed.
6. Finish with a drizzle of olive oil, a generous grating of ricotta salata, and torn fresh basil leaves. Serve immediately.