Rigatoni with Sautéed Eggplant and Ricotta Salata (Rigatoni alla Norma)

Name: Rigatoni with Sautéed Eggplant and Ricotta Salata (Rigatoni alla Norma)
Ingredients: For the TOMATO SAUCE (Tip: can be made ahead of time):; ¼ cup of olive oil; ½ onion, chopped; 2 garlic cloves, minced; 1 28-ounce can of San Marzano plum tomatoes crushed with a fork; Salt and freshly ground pepper to taste; 4 basil leaves torn and more for garnish; For the PASTA AND EGGPLANT:; 2 small eggplants, thinly sliced; Salt; 2 cups or more of olive oil or vegetable oil; 1 pound of rigatoni pasta; 1 cup of grated Ricotta Salata or 1 cup of freshly grated Romano cheese

Rigatoni with Sautéed Eggplant and Ricotta Salata (Rigatoni alla Norma) was pinched from <a href="http://keeprecipes.com/recipe/howtocook/rigatoni-saut%C3%A9ed-eggplant-and-ricotta-salata-rigatoni-alla-norma" target="_blank">keeprecipes.com.</a>

INGREDIENTS

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For the TOMATO SAUCE (Tip: can be made ahead of time):

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¼ cup of olive oil

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½ onion, chopped

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2 garlic cloves, minced

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1 28-ounce can of San Marzano plum tomatoes crushed with a fork

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Salt and freshly ground pepper to taste

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4 basil leaves torn and more for garnish

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For the PASTA AND EGGPLANT:

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2 small eggplants, thinly sliced

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Salt

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2 cups or more of olive oil or vegetable oil

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1 pound of rigatoni pasta

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1 cup of grated Ricotta Salata or 1 cup of freshly grated Romano cheese

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