How to Prepare the Eggplant
Cut the eggplant into cubes and sprinkle them generously with salt. Place the salted cubes on a wire rack set over a tray to catch the moisture. Let them sit for about 30 minutes — this step helps draw out excess water and mellow any bitterness, making the eggplant tender and flavorful when cooked.

Rinse and Dry the Eggplant Thoroughly
After 30 minutes, rinse the eggplant cubes under cold running water to remove the excess salt. Then, pat them completely dry with paper towels — the drier, the better. This helps the eggplant get that perfect golden crisp when frying.

Cook the Eggplant:
In a large skillet over medium-high heat, warm a generous layer of olive oil. Working in batches, fry the eggplant cubes until golden brown on all sides — they should be lightly crisp on the outside and tender inside. Transfer them to a plate lined with paper towels to drain any excess oil.

Blanch the Tomatoes (if using fresh):
Start by scoring a small “X” at the bottom of each tomato with a sharp knife. Drop them into boiling water for about 1 minute, then quickly transfer to an ice water bath — this makes peeling a breeze. Once peeled, dice them into small cubes. If you're using canned crushed tomatoes, feel free to skip this step — they work just as well and save time.

Make the Tomato Sauce:
Using the same skillet, lower the heat to medium and add a little more olive oil if the pan looks dry. Toss in the minced garlic and a pinch of red pepper flakes (if you like a little heat). Sauté until fragrant — about a minute. Stir in the tomato paste, letting it blend with the oil and garlic to deepen the flavor. Then, add your cubed fresh tomatoes or crushed canned tomatoes, and let the sauce simmer gently for 15–20 minutes, stirring occasionally, until it thickens and the flavors come together. Season with salt and freshly ground black pepper to taste.

Cook the Pasta:
Bring a large pot of well-salted water to a boil — it should taste like the sea. Add your pasta and cook until al dente, following the package instructions. Before draining, reserve about 1 cup of the pasta water to help bring the sauce and pasta together later.

Combine Everything:
Gently stir the fried eggplant into the tomato sauce, letting it soak up all that rich, garlicky flavor. Add the cooked pasta and toss until everything is well coated. If the sauce feels too thick, stir in a splash of the reserved pasta water to loosen it up. Taste and adjust the seasoning as needed. Serve with Sicilian Flair: Plate the pasta and finish with a generous sprinkle of grated ricotta salata and a handful of fresh torn basil. Serve immediately — and savor every bite of this comforting, flavor-packed Pasta alla Norma.