EFK Pasta alla Norma

Directions

1. Toss the eggplant with 1/2 teaspoon salt and let it stand 15 minutes; pat dry. Heat 2 tablespoons olive oil in a wide skillet over medium-high heat. Cook the eggplant in batches, adding more oil as needed, until browned and tender, 8 to 10 minutes total. Transfer to a plate. Reduce the heat to medium, add the remaining olive oil and garlic, and cook until fragrant, about 30 seconds. Add the red pepper flakes, tomatoes, remaining salt, and black pepper. Simmer 15 minutes. Return about two-thirds of the eggplant to the sauce and stir in the basil. Meanwhile, cook the pasta in well-salted water until al dente, reserving 1 cup pasta water. Toss the pasta with the tomato-eggplant sauce, loosening with pasta water as needed. Fold in half the ricotta salata. Serve topped with the remaining eggplant, ricotta salata, and basil.