Italian Pasta alla Norma (Eggplant and Tomato Pasta)

Wash the eggplants and cut them into approximately 0.5 cm thick rounds or cubes. Place them in a colander, salt them generously, and let them sit for at least 20 minutes to release water. Then, thoroughly pat them dry with paper towels.

Heat a generous amount of olive oil in a large skillet over medium heat. Fry the eggplant slices or cubes in batches until golden brown and tender. Remove them to a plate lined with paper towels to drain excess oil. Repeat until all eggplant is cooked.

In the same skillet (drain some oil if necessary, or add a little more), sauté the minced garlic over low heat until fragrant, about 1-2 minutes. Pour in the crushed tomatoes, add sugar (if using), and season with salt and pepper to taste. Tear in a few basil leaves. Bring to a boil, then reduce heat and simmer for 15-20 minutes, until the sauce thickens and flavors meld.

While the sauce simmers, bring a large pot of salted water to a boil and cook the pasta according to package directions until al dente. Before draining, reserve about 1 cup of pasta cooking water. Drain the pasta, then add it to the tomato sauce. Mix thoroughly; if too thick, add a little pasta cooking water. Add half of the fried eggplant and gently toss to combine.

Serve immediately. Garnish each portion with the remaining fried eggplant, fresh basil leaves, and a generous amount of grated Ricotta Salata cheese. Enjoy!