This Sicilian Pasta Is the Best Way To Cook Eggplant

Ingredients

• 9 tablespoons olive oil , divided
• 2 medium globe eggplants , cut into 1-inch pieces (about 8 cups )
• 1/2 teaspoon kosher salt , plus more for the pasta water
• 4 medium garlic cloves , thinly sliced
• 1/2 teaspoon crushed red pepper , divided
• 1 ( 28 - ounce ) can crushed tomatoes , preferably San Marzano
• 1/4 cup loosely packed torn fresh basi l leaves, plus more leaves for garnish
• 1 pound rigatoni pasta
• 3 ounces ricotta salata , shredded (3/4 cup), divided

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