Method
- Slice or cube eggplant, salt lightly, and let stand if bitter.
- Fry eggplant until golden; drain.
- Cook garlic in olive oil, add tomatoes, and simmer until bright and thick.
- Cook pasta until al dente.
- Toss pasta with tomato sauce and some eggplant.
- Top with more eggplant, basil, and ricotta salata.
Cook's note: Ricotta salata is salty and dry. Grate it at the table for best texture.