Pasta alla Norma

Method

1. Cut the top off the eggplant, then slice lengthwise, then cut into strips and then into cubes.
2. Cut fresh ripe tomatoes into cubes (remove stem).
3. Peel and finely chop the onion.
4. Bring pasta water to a boil and add coarse salt.
5. Cook the pasta in boiling salted water.
6. In a wok, heat a drizzle of extra virgin olive oil.
7. Add only the eggplant cubes, season with a pinch of salt, cover, and cook on high heat for about 5 minutes, shaking occasionally. The eggplant will release water and steam.
8. Once the eggplant is cooked, remove it from the wok and set aside.
9. In the same wok, add another drizzle of oil and the chopped onion. Sauté for about 2 minutes until it becomes translucent.
10. Add the fresh tomato cubes, season with a little salt, and cook for about 30 seconds until the tomatoes release their juices but remain slightly crunchy.
11. Return the eggplant to the wok.
12. Add a splash of pasta cooking water and mix.
13. Just before the pasta is done, add fresh basil leaves to the wok.
14. Drain the pasta al dente and add it to the wok. Toss well to combine.
15. Add a drizzle of raw extra virgin olive oil and toss again.
16. Plate the pasta. Finish with freshly ground black pepper, fresh basil leaves, and grated ricotta salata. Add another drizzle of raw extra virgin olive oil.