Pasta alla Norma

Ingredients

• 6 ½ pounds (32 total) plum or Roma tomatoes, quartered
• 1 pound small sweet onions (such as cipollini), cut into 2-inch pieces (about 3 cups)
• 1 tablespoon fine sea salt
• ½ cup packed fresh basil leaves, plus more for garnish
• 2 ½ cups corn oil
• 4 pounds eggplant, peeled and cut into 1-inch cubes (about 20 cups)
• 2 teaspoons fine non-iodized salt, divided
• 2 pounds uncooked penne rigate
• 1 ½ ounces ricotta salata cheese, grated with a Microplane grater (about 1 cup)

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