Pasta Alla Norma

Ingredients

• 1/4 cup grated Pecorino Romano cheese
• 1 eggplant (about 1 1/2 pounds), cut into 3/4-inch cubes
• 1/2 cup oil-cured olives, pitted, roughly chopped
• 1 cup white wine
• 1 cup loosely packed basil leaves, torn
• 1 1/2 pounds ripe plum tomatoes, cored and quartered lengthwise
• 1 cup ricotta salata cheese, crumbled
• 1/2 cup extra virgin olive oil
• 1 pound dried penne rigate pasta
• Salt and pepper to taste
• 2 tablespoons finely chopped garlic

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