pasta alla norma

INGREDIENTS

1 pound eggplant

4-6 tablespoons olive oil

salt and pepper

4 cloves garlic minced

1 can tomatoes (28 ounces)

2 tablespoons tomato paste

1 teaspoon oregeno

1/2 teaspoon red pepper flakes

1 pound dry pasta

fresh basil

2-4 oz ricotta salata, grated (this is the aged, firm, salty version).

Slice egg plant into 1/2 inch thick wedges, approximately in quarters or halves
Warm several tablespoons of olive oil in a cast iron skillet and add eggplant once smoking.
Be careful not to crowd the pan, cook in batches and move to a paper towel if needed
Cook until golden brown 8-10 minutes and set aside
Add several more tablespoons of olive oil.
Add garlic, oregano, and pepper flakes and cook until fragrant.
BE CAREFUL! this will only take 30 seconds and can brown quickly, you don't want to burn the garlic
Add tomato paste and cook for another 30 seconds
Add can of tomatoes and bring to a boil. Once boiling let simmer for 10 min.
Season with salt and pepper to taste
Bring large pot of salted water to a boil and cook pasta, following instructions on pasta package
Drain reserving 1 cup of water
Add pasta back to the pot along with sauce and pasta water
Add eggplant and stir
Let cook for a few minutes together
Serve while warm, adding basil leaves, grated ricotta, and top with drizzled olive oil.

Tips:

the pasta water needs salt, but not as much as you would normally use as the other ingredients are salty.
fresh basil and dried oregano work best