Pasta alla Norma

Preheat oven to 450°F (232°C).

Trim the top and bottom of the eggplant. Cut the eggplant into 3/4-inch to 1-inch thick planks, then cut those planks into thick strips, and finally cut the strips into cubes.

In a large bowl, toss the eggplant cubes with olive oil and salt. Ensure they are well-coated.

Spread the eggplant in a single layer on a baking sheet, ensuring they have space between them. Drizzle with a little more olive oil if needed to prevent sticking.

Roast for 20-25 minutes, flipping halfway through, until tender and browned. The goal is to get them nicely caramelized and slightly crispy.

After the initial roasting, flip the eggplant pieces so the browned side faces up. Rotate the pan in the oven to ensure even cooking. Return to the oven for another 10-15 minutes, or until tender and nicely browned.

In a large, high-sided skillet, heat olive oil over medium heat. Add the sliced garlic and basil stem and toast until fragrant and lightly golden, about 1-2 minutes.

Pour the puréed tomatoes into the skillet. Stir in the butter and fresh basil leaves.

Bring the sauce to a simmer, then reduce heat to low and let it cook, stirring occasionally, for about 15-20 minutes, or until it has thickened and coats the back of a spoon.

Bring a large pot of salted water to a rolling boil.

Add the tortiglioni pasta to the boiling water and cook according to package directions until al dente, about 9-11 minutes.

Drain the pasta, reserving about 1 cup of the pasta water.

Add the drained pasta directly to the skillet with the tomato sauce. Add the roasted eggplant, reserving some for garnish. Toss gently to combine, adding a splash of reserved pasta water if needed to loosen the sauce.

Spoon the pasta and eggplant mixture into serving bowls. Top with the reserved roasted eggplant pieces and a little extra sauce.

Grate fresh ricotta salata generously over the pasta. Garnish with a few fresh basil leaves.