Create Pasta Alla Norma (Eggplant tomato sauce)

pasta/Pasta Alla Norma (Eggplant tomato sauce)

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+Ingredients
+
+150 g dried spaghetti
+350 g crushed or diced tomatoes
+1 small eggplant, sliced
+25 g ricotta salata, shaved
+1 clove garlic, peeled and thinly diced or mashed
+2 cups extra-virgin olive oil
+salt & ground black pepper
+a few basil leaves, sliced (optional)
+lots of paper towel!
+Preparation
+
+Lay the eggplant slices on absorbent paper, sprinkle them generously with salt (fig. 1-3).
+
+Let them rest for at least 15 minutes to draw out some moisture through osmosis (fig. 4).
+Wash each slice under running cold water to remove the excess salt, then vigorously squeeze the slices to eliminate even more water (which has a hint of bitterness) and to collapse some of the air pockets that constitute the eggplant's spongy structure (so that less oil will be absorbed when deep fried).
+Dry the eggplant slices with paper towel, then dice them into uniform cubes (fig. 5).
+
+In a tall pot, pre-heat the olive oil to 150 °C; deep fry the eggplant dices (fig. 6) for about 5 minutes until golden, then drain and lay them on paper towel (fig. 7); pat them with more paper towel to soak up any excess oil.
+
+In a large non-stick pan, fry the garlic in 1 tablespoon of olive oil (fig. 8), then add the tomatoes (fig. 9) and the fried eggplant (fig. 10). Simmer for about 15 minutes, adjusting the salt.
+Meanwhile, boil the pasta in plenty of salted water then drain it briefly and toss it in the pan with the sauce.
+Serve with a generous sprinkle of shaved ricotta salata, the (optional) basil, and some black pepper.