Pasta Alla Norma

1. Toss eggplant with 1 teaspoon salt in large bowl. Line surface of large plate with double layer of coffee filters and lightly spray with vegetable oil spray. Spread eggplant in even layer over coffee filters; wipe out and reserve bowl. Microwave eggplant, uncovered, until dry to touch and slightly shriveled, about 10 minutes, tossing halfway through cooking. Cool slightly.
2. Transfer eggplant to now-empty bowl, drizzle with 1 tablespoon oil, and toss gently to coat; discard coffee filters and reserve plate. Heat 1 tablespoon oil in 12-inch nonstick skillet over medium-high heat until shimmering. Add eggplant and cook, stirring every 1-1⁄2 to 2 minutes (more frequent stirring may cause eggplant pieces to break apart), until well browned and fully tender, about 10 minutes. Transfer eggplant to now-empty plate and set aside. Cool skillet slightly, about 3 minutes.
3. Heat 1 tablespoon oil, garlic, anchovies, and pepper flakes in now-empty skillet over medium heat. Cook, stirring often, until garlic turns golden but not brown, about 3 minutes. Stir in tomatoes, bring to simmer, and cook, stirring occasionally, until slightly thickened, 8 to 10 minutes. Add eggplant and continue to cook, stirring occasionally, until eggplant is heated through and flavors meld, 3 to 5 minutes longer. Stir in basil and remaining 1 tablespoon oil and season with salt to taste.
4. Meanwhile, bring 4 quarts water to boil in large pot. Add pasta and 2 tablespoons salt and cook, stirring often, until al dente. Reserve 1⁄2 cup cooking water, then drain pasta and return it to pot. Add sauce to pasta and toss to combine. Add reserved cooking water as needed to adjust consistency. Serve immediately, passing ricotta salata separately.

PASTA ALLA NORMA WITH OLIVES AND CAPERS
Substitute 6 tablespoons chopped fresh parsley for basil and add 1⁄2 cup pitted and sliced kalamata olives and 2 tablespoons rinsed capers with parsley.