Pasta alla Norma (Eggplant and Ricotta Salata)

Ingredients

• 1 lb rigatoni or penne pasta
• 2 medium eggplants, cubed
• 28 oz can whole peeled tomatoes
• 1/2 cup grated Ricotta Salata
• 1/4 cup fresh basil leaves
• 4 tbsp olive oil, for frying
• 2 cloves garlic, minced

Instructions

1. 1

   Place the cubed eggplant in a colander and sprinkle generously with salt. Let it sit for 30 minutes to draw out moisture and bitterness. Rinse and pat dry with paper towels.

2. 2

   In a large skillet, heat enough olive oil to coat the bottom (about 1/4 inch deep) over medium-high heat. Fry the eggplant in batches until golden brown, about 5-6 minutes per batch. Transfer to a paper towel-lined plate to drain.

3. 3

   Discard most of the oil from the skillet, leaving about 2 tablespoons. Add the minced garlic and sauté for 1 minute until fragrant.

4. 4

   Add the canned tomatoes (crushing them with your hands or a spoon) and their juice. Simmer the sauce for 15-20 minutes until thickened. Season with salt and pepper to taste.

5. 5

   Meanwhile, cook the pasta in a large pot of boiling salted water until al dente.

6. 6

   Add the fried eggplant to the tomato sauce and stir to combine. Gently stir in the cooked pasta.

7. 7

   Serve hot, topped with generous amounts of grated Ricotta Salata and fresh basil leaves.