Pasta alla Norma

Instructions

1. Prepare the eggplant
   Sprinkle the eggplant cubes with salt and place in a colander. Let them sit for 15 minutes to release bitter juices. Pat dry thoroughly with paper towels.
2. Fry the eggplant
   Heat 1/4 inch of olive oil in a large skillet over medium-high heat. Fry the eggplant in batches until golden brown on all sides, about 5-6 minutes per batch. Transfer to a paper towel-lined plate to drain excess oil.
3. Make the sauce
   In the same skillet, drain excess oil leaving about 3 tablespoons. Add garlic and red pepper flakes (if using) and sauté for 30 seconds until fragrant. Add crushed tomatoes, tomato paste, and dried oregano. Season with salt and pepper. Simmer for 15-20 minutes until thickened, stirring occasionally.
4. Cook the pasta
   While the sauce simmers, bring a large pot of salted water to a boil. Cook pasta according to package instructions until al dente. Reserve 1/2 cup pasta water before draining.
5. Combine and finish
   Add the fried eggplant to the tomato sauce and gently stir to combine. Add torn basil leaves. If sauce is too thick, add a splash of reserved pasta water. Toss the drained pasta with the sauce until well coated.
6. Serve
   Divide pasta among serving plates. Top generously with grated ricotta salata and garnish with additional fresh basil leaves. Drizzle with a little extra virgin olive oil if desired and serve immediately.