Penne alla Norma

• 3 Italian eggplants
• 4 large ripe tomatoes
• 1 small onion, chopped
• 2 cloves garlic, minced
• 13 cup plus 1 tablespoon extra-virgin olive oil
• Coarse salt and freshly ground pepper to taste
• 1/2 cup snipped fresh basil leaves
• 1 pound penne
• Freshly grated ricotta salata, passed separately at the table

1. Char the eggplants and the tomatoes over the coals of a grill.
2. Skin and chop them, discarding the tomato seeds.
3. Soften the onion with the garlic in the olive oil.
4. Add the eggplant and the tomatoes and simmer them gently over low heat for about 20 minutes.
5. Season to taste with salt and pepper and then stir in the basil leaves.
6. Meanwhile, bring six quarts of water to a roiling boil.
7. Add the penne and cook until the pasta is al dente.
8. Drain and put the penne in a serving bowl with the remaining tablespoon of olive oil.
9. Toss and add the sauce, mix well and sprinkle with basil leaves.
10. Pass the ricotta salata separately at the table.

italian eggplants, tomatoes, onion, garlic, extravirgin olive oil, salt, fresh basil, penne, ricotta salata

Taken from cooking.nytimes.com/recipes/7139 (may not work)