Pasta alla Norma (Sicilian Pasta with Eggplant, Tomatoes and Ricotta Salata)

Cut the eggplant lengthwise into slices about 1/3 inch (1 centimeter) thick, sprinkle with the salt and layer in a colander. Let sit for at least 30 minutes to drain off any bitter juices.

Pour the vegetable oil in a large, heavy, deep-sided pan or Dutch oven until it comes about 1 inch up the sides. Heat over medium-high heat until a deep-fry thermometer registers 375 degrees F (191 degrees C). Rinse and dry the eggplant, then fry in batches until lightly golden, 1 to 2 minutes per side.

Cut the fried eggplant into chunks and reserve some pieces for garnish.

In a separate pan, heat some olive oil with the garlic clove then add the chunks of eggplant followed by the tomato puree (known as passata in Italy) and 1 leaf of the fresh basil. Leave to cook gently until the tomato sauce becomes dense and sweet, about 1 hour.

When the sauce is almost ready, bring a large pot of salted water to a boil and cook the pasta according to the package instructions until al dente. Drain and add to the sauce, remove the garlic clove and mix well.

Divide into 4 bowls and top each with the reserved eggplant, a grating of ricotta salata and a leaf of fresh basil.