Pasta alla Norma

(Prep time includes time spent soaking eggplants.)

Cut the eggplants into round slices. Keep them as close to the same size a possible. Place eggplant slices in a colander. Season them well with salt. Place colander into a large bowl. Fill your pasta pot with water and place the pot on top of the eggplant slices to weigh them down. Let rest for approximately 1 to 2 hours or until most of the bitter liquids have been extracted.

When slices have released their liquids, transfer them to a paper towel and pat completely dry. Place enough oil into a pan large enough to fry the eggplant slices. Fry the eggplant until golden brown on both sides (do this in batches if necessary), turning the eggplant as needed. Place them onto a paper towel as they come out of the oil.

While the eggplant is frying, put your large pasta pot (the same one that was weighing down the eggplants) to boil. Season well with salt. When the water boils, add the pasta and cook it until al dente.

Meanwhile, start the sauce. Place the extra virgin olive oil into a pan and heat over medium heat. Add the garlic cloves and saute for a few minutes. Add the tomatoes and season with salt. Add the roughly torn basil. Stir and allow to cook for approximately 10 minutes. Add the fried eggplant to the sauce (reserving a few pieces to place on top as a garnish) and allow it to heat through. Remove garlic cloves and add a sprinkling of ricotta salata.

When pasta is cooked, reserve a ladleful of water and drain. Add pasta to the sauce mixture. Toss gently and if necessary, add some reserved pasta water to thin out. Garnish with more ricotta salata and reserved eggplant slices.