500 g (1.1 lbs) ridged pasta (such as rigatoni or penne rigate)
1 large eggplant (preferably Italian violetta variety)
150 g (5.3 oz) salted sheep's milk ricotta (Ricotta Salata)
1.5 kg (3.3 lbs) fresh tomatoes
4 cloves garlic
1 bunch fresh basil
Fine salt, to taste
Extra virgin olive oil, as needed (for frying and sauce)
Instructions
Wash and thoroughly dry the eggplant, then trim off the stem. Cut it into slices approximately 8 mm (1/3 inch) thick and place them in a colander.
Sprinkle the eggplant slices with salt and let them drain/purge for at least 15 minutes to draw out bitter liquids.
Meanwhile, prepare the tomatoes: wash them, remove the stems, and cut them in half.
Transfer the tomatoes to a saucepan along with a pinch of salt, 3 peeled garlic cloves (you may reduce the amount to taste, though garlic is characteristic of Pasta alla Norma), and a bunch of fresh basil.
Cook over low heat for 30 minutes without adding any extra liquid; the tomatoes will naturally release their juices. After 30 minutes, discard the garlic cloves and basil sprigs. Pass the cooked tomatoes through a fine-mesh food mill.
Pour the tomato purée into a large skillet, then add the remaining clove of garlic and a fresh sprig of basil. Simmer over low heat for an additional 40 minutes, stirring occasionally.
Rinse the eggplant slices thoroughly under cold running water to remove excess salt, then pat them completely dry with paper towels.
Pour enough extra virgin olive oil into a deep, high-sided pan and heat it to 170–180°C (340–355°F).
Fry the eggplant slices in small batches, turning them occasionally, for a few minutes until golden brown. Use tongs to transfer the fried eggplant onto a tray lined with paper towels to drain. Meanwhile, bring a large pot of salted water to a boil for the pasta.
Once the tomato sauce has thickened nicely, remove the basil sprig. Stir in one tablespoon of the eggplant frying oil along with a drizzle of fresh, raw extra virgin olive oil.
Cook the pasta until al dente, drain, and transfer directly into the skillet with the sauce. Toss quickly over medium heat to coat evenly.
Plate the pasta, top with the fried eggplant slices, finish with a generous grating of salted sheep's milk ricotta and a fresh basil leaf, and serve immediately.
