Pasta alla Norma

Ingredients

• 1 pound eggplant, cubed
• 1 pound pasta, such as penne or rigatoni
• 2 cans (28 ounces each) crushed tomatoes
• 4 cloves garlic, minced
• 1/2 cup fresh basil leaves
• 1/2 cup ricotta salata cheese, crumbled
• 1/2 cup vegetable oil for frying
• 2 tablespoons extra virgin olive oil
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1/4 teaspoon red pepper flakes

Instructions

1. Heat vegetable oil in a large skillet over medium-high heat. Working in batches, fry eggplant cubes until golden brown and tender, about 4-5 minutes per batch. Drain on paper towels and set aside.
2. Heat extra virgin olive oil in a large saucepan over medium heat. Add minced garlic and cook until fragrant, about 1 minute.
3. Add crushed tomatoes, salt, pepper, and red pepper flakes to the saucepan. Simmer for 15 minutes, stirring occasionally.
4. Bring a large pot of salted water to a boil. Add pasta and cook according to package directions until al dente. Reserve 1 cup of pasta water before draining.
5. Add fried eggplant to the tomato sauce and stir gently. Add reserved pasta water as needed to reach desired consistency.
6. Toss hot pasta with the sauce until well coated. Transfer to a serving dish.
7. Tear fresh basil leaves and sprinkle over pasta along with crumbled ricotta salata cheese. Serve immediately.

Notes

• Salt the eggplant cubes and let sit for 15 minutes before frying to remove excess moisture and reduce oil absorption.
• For a lighter version, bake eggplant at 400°F for 20 minutes instead of frying.
• Add basil at the end to preserve its fresh flavor and bright color.
• Ricotta salata is a traditional topping; substitute with feta cheese if unavailable.
• Leftovers can be refrigerated for up to 2 days but taste best served fresh.