Pasta alla Norma (Italian Eggplant, Tomatoes, Chiles and Herbs)

Pasta alla Norma is one of the most famous Sicilian recipes in the world. It really embodies the flavours of the island. Legend has it that this recipe was created as a tribute to the opera "Norma"; composed by Vincenzo Bellini, who was from Sicily. This sauce is best served with penne, rigatoni, fussili or any thick pasta.

Pasta:
1 lb pasta (penne, rigatoni, fussili or any thick pasta)
4 Tbsp. sea salt

Sauce:
4 Tbsp. olive oil
1 medium onion, halved and thinly sliced
4 cloves garlic, thinly sliced
¼ tsp. crushed red pepper
1 large eggplant, cut into ¾" chunks
coarse sea salt
black pepper, freshly cracked
1½ lbs plum tomatoes, cored and cut into ½" chunks
2 Tbsp. tomato paste
½ cup fresh basil, torn

Garnish:
¾ cup ricotta cheese
fresh basil

Heat oil in a large skillet over medium heat. Add onion, garlic, and crushed red pepper; cook, stirring, until softened, about 5 minutes.

Add eggplant to skillet; season generously with salt and pepper. Cover, and cook until eggplant begins to release juices, about 5 minutes.

Uncover; cook, stirring, until tender, 3-4 minutes (if bottom of pan browns too much, add a few tablespoons water, and scrape with spoon). Add tomatoes, tomato paste, and ¼ cup water to skillet; cook, stirring, until softened, about 5 minutes.

In a large pot of boiling salted water, cook the pasta until al dente (about 8 minutes). Add drained pasta and basil to sauce and toss well until some of the sauce is absorbed by the pasta.

Top each serving with a spoonful of ricotta, and garnish with more basil.

Makes 4 servings.

Cook's Note:  Crushed red pepper adds spice to this dish. Vary the amount according to your taste.