Pasta Alla Norma

  1. Place eggplant cubes in colander and sprinkle with 2 tablespoons kosher salt. Let eggplant drain 15 minutes. Pat dry, removing excess salt.
  2. Meanwhile, heat 2 tablespoons oil in heavy large skillet over medium heat. Add onion and garlic; saute until onion is soft, about 5 minutes. Add peperoncini and tomatoes with juice; cook until tomatoes begin to soften, about 15 minutes. Remove tomato sauce from heat.
  3. Heat 1 tablespoon olive oil in another heavy large skillet over high heat. Working in 3 batches and adding 1 tablespoon olive oil for each batch, cook eggplant until browned on all sides, about 8 minutes. Using slotted spoon, transfer eggplant to tomato sauce in skillet.
  4. Meanwhile, cook spaghetti in large pot of boiling salted water until tender but still firm to bite. Drain, reserving 1 cup pasta cooking water. Add cooking water to sauce; bring to boil. Add spaghetti and basil to sauce and toss to coat. Season to taste with salt and pepper. Transfer pasta to bowl; top with ricotta salata and serve.

eggplants, coarse kosher salt, extravirgin olive oil, onion, garlic, peperoncini, tomatoes, spaghetti, basil, ricotta salata, ricotta cheese

Taken from www.epicurious.com/recipes/food/views/pasta-alla-norma-235853 (may not work)

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