Pasta alla Norma

Ingredients

• 2 large, firm eggplants
• extra-virgin olive oil
• 1 tablespoon dried oregano
• optional: 1 dried red chili, crumbled
• 4 cloves of garlic, peeled and finely sliced
• a large bunch of fresh basil, stems finely chopped, leaves reserved
• 1 teaspoon good herb or white wine vinegar
• 2 14-ounce cans of good-quality chopped plum tomatoes, or 2 cups passata
• sea salt and freshly ground black pepper
• 1 pound dried spaghetti
• 6 ounces salted ricotta, pecorino, or Parmesan cheese, grated

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