Pasta Alla Norma Pasta with Tomato Sauce and Eggplant

Ingredients

• 2 medium eggplants, cut into 3/4″ cubes
• 7 tbsp. extra-virgin olive oil
• Kosher salt and freshly ground black pepper, to taste
• 1 small yellow onion, minced
• 1 tsp. crushed red chile flakes
• 5 cloves garlic, minced
• 1 (28-oz.) can whole peeled San Marzano tomatoes, undrained and crushed by hand
• 1 lb. bucatini or spaghetti
• 4 oz. ricotta salata, grated
• 16 fresh basil leaves, torn by hand

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