Authentic Sicilian Pasta alla Norma

Place the eggplant cubes in a colander, sprinkle lightly with coarse salt, and let drain for 20 minutes to reduce moisture. Pat thoroughly dry with paper towels.

In a large skillet, heat 3 tablespoons of extra virgin olive oil over medium-high heat. Add the eggplant cubes in a single layer (work in batches if needed). Sauté for 8 to 10 minutes, turning occasionally, until deeply golden and tender throughout. Transfer with a slotted spoon to a paper towel-lined plate and season lightly with black pepper.

In the same pan, lower the heat to medium and add the remaining 1 tablespoon of olive oil. Add the sliced garlic and red pepper flakes. Sauté for 1 minute until fragrant and pale golden.

Pour in the hand-crushed San Marzano tomatoes and 1/2 teaspoon of salt. Bring to a gentle simmer and cook uncovered for 15 minutes, stirring occasionally, until the sauce thickens into a rich, deep red texture. Stir in most of the fresh basil leaves.

Meanwhile, cook the rigatoni in a large pot of salted boiling water until 1 minute shy of al dente. Reserve 1/2 cup of starchy cooking water, then drain.

Add the cooked pasta directly to the simmering tomato sauce along with two-thirds of the sautéed eggplant and a splash of pasta water. Toss gently over medium heat for 1 to 2 minutes so the sauce clings to every ridge of the pasta.

Remove the skillet from heat. Stir in half of the grated Ricotta Salata and the remaining torn basil.

Transfer to warm serving plates. Top each portion with the remaining golden eggplant cubes and a generous snowfall of shaved Ricotta Salata.