Cut the eggplant into cubes, then sprinkle them with salt. Place the salted eggplant cubes on a wire rack set over a tray to catch any drips. Allow them to sit for about 30 minutes; this process will help draw out the bitterness from the eggplants.

After 30 minutes, rinse the eggplant cubes under cold running water to remove the excess salt, and then pat them dry thoroughly using paper towels. Ensure they are well-dried to achieve the best frying results.

Cook the Eggplant: In a large skillet over medium-high heat, heat a generous amount of olive oil. Fry the eggplant cubes in batches until they're golden brown on all sides. Remove them and set them on paper towels to drain excess oil.

Blanch the Tomatoes (if using fresh tomatoes): Make a small cross slit at the bottom of each tomato. Blanch the tomatoes in hot water for about 1 minute, then transfer to an ice water bath for easy peeling. Peel, then cut them into small cubes. If you are using canned crushed tomatoes, you can skip this step.

Make the Tomato Sauce: In the same skillet, reduce the heat to medium. Add a bit more oil if needed, then add the minced garlic and red pepper flakes (if using). Cook until fragrant, which should be about a minute. Add the tomato paste and stir it in with the garlic and oil, mixing well. Then add the cubed or crushed tomatoes and cook until the sauce has thickened, about 15-20 minutes. Season with salt and pepper.

Cook the Pasta: In a large pot of salted boiling water, cook the pasta according to package directions until al dente. Drain and reserve a cup of pasta water.

Combine: Add the fried eggplant to the tomato sauce and stir gently. Toss the pasta with the sauce and eggplant. If the sauce is too thick, add a little reserved pasta water until the desired consistency is achieved. Adjust the seasoning. Serve: Plate the pasta and sprinkle with grated ricotta salata cheese and torn fresh basil on top. Enjoy your delightful Pasta alla Norma!