Pasta Alla Norma Eggplant And Tomato Pasta

Ingredients

• 1 large eggplant (or 2 finger eggplants)
• Salt, to taste
• Olive oil for frying
• 2 garlic cloves, peeled and squashed
• One 14-ounce (400 grams) can of chopped tomatoes
• 11 ounces (320 grams) rigatoni, penne, or maccheroncini pasta
• 3 ounces (80 grams) grated ricotta salata
• 8 to 10 basil leaves, torn

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