Pasta Alla Norma (Eggplant And Tomato Pasta)

• 1 large eggplant (or 2 finger eggplants)
• Salt, to taste
• Olive oil for frying
• 2 garlic cloves, peeled and squashed
• one 14-ounce (400 grams) can of chopped tomatoes
• 11 ounces (320 grams) rigatoni, penne, or maccheroncini pasta
• 3 ounces (80 grams) grated ricotta salata
• 8 to 10 basil leaves, torn

1. Cut the eggplant into 1/3-inch (1 centimeter) slices. If you're using a large eggplant, you may want to cut these in half too. Sprinkle salt generously over the eggplant and let sit for at least 30 minutes (but better 2 hours). Rinse the salt off and pat the eggplant slices completely dry with paper towels. Deep fry the eggplant in about an inch of olive oil until golden. Remove the eggplant with a slotted spoon and drain the excess oil on paper towels. Set aside until needed.
2. In the meantime, prepare a simple tomato sauce by gently heating 2 tablespoons of olive oil in a skillet. Saute the garlic cloves until fragrant but not colored. Add the tomato (it will spit and sizzle, watch out!) and about 1/2 cup of water, and season with salt and pepper. Let simmer for about 15 minutes, stirring occasionally. Towards the end, add the basil leaves and the fried eggplant. Remove from the heat.
3. Bring a large pot of water to boil. Add a heavy pinch of salt and cook the pasta until al dente. Drain the pasta, saving a little of the cooking water if you need to loosen the sauce slightly, and add the pasta to the warm tomato sauce. Toss, over gentle heat, until the pasta is well coated. Serve immediately, sprinkled with grated cheese.

eggplant, salt, olive oil, garlic, tomatoes, rigatoni, ricotta salata, basil

Taken from food52.com/recipes/30722-pasta-alla-norma-eggplant-and-tomato-pasta (may not work)