Pasta Alla Norma

• 13 cup extra virgin olive oil
• 4 garlic cloves, very thinly sliced
• 2 medium eggplants, cut into 1/2 inch cubes
• 1 (28 ounce) can whole tomatoes, drained diced (San Marzano style)
• 1 cup cherry tomatoes, halved
• salt, to taste
• 1 lb pasta (caserecci or campanelle)
• 1 cup basil leaves, torn
• 12 teaspoon crushed red pepper flakes
• 4 ounces grana padano or 4 ounces ricotta salata, grated

1. Bring a large pot of salted water to a boil.
2. Meanwhile, add the olive oil to a large saute pan set over medium heat.
3. When the oil is hot, add the garlic and cook, stirring constantly until the garlic is toasted (2 minutes).
4. Add the eggplant and cook, stirring occasionally until almost tender (10 minutes).
5. Add tomatoes, season with salt and cook until the tomatoes just begin to break down (8 minutes).
6. When you add the tomatoes to the eggplant mixture, add pasta to the boiling water and cook until just al dente (7 minutes).
7. Drain pasta and transfer to the tomato sauce.
8. Add half of the basil and all of the red pepper flakes and stir well.
9. Simmer mixture about 3 minutes.
10. Transfer to a platter and serve with remaining basil and garnish with Grana Padano.

extra virgin olive oil, garlic, eggplants, tomatoes, cherry tomatoes, salt, pasta, basil, red pepper, padano

Taken from www.food.com/recipe/pasta-alla-norma-520517 (may not work)