Pasta Alla Norma

Recipe adapted from "The Best of America's Test Kitchen - Best Recipes and Reviews 2011" magazine

Serves 4
Ingredients
3 Japanese eggplants, cut into 1/2-inch cubes
olive oil
4 garlic cloves, minced
2 anchovy fillets, minced
1 (28-ounce) can Pomi Marinara Sauce
1 pound rigatoni
6 tablespoons chopped fresh basil
pepper flakes
ricotta salata, shredded

Instructions
1. Toss the eggplant with 1 teaspoon of salt in a medium bowl.  Microwave the eggplant, uncovered, about 7 minutes, tossing once halfway through.
2. Transfer the eggplant to a medium bowl, drizzle with 1 tablespoonof the olive oil. Cook the eggplant in a nontstick skillet over medium for 10 minutes.  Transfer the eggplant to a plate, and set aside.
3. Add 1 tablespoon of olive oil, garlic, anchovies, and red pepper flakes to the skille with the tomatoes t using the residual heat for about 1 minute.  Add tomatoes, cook over medium heat and simmer for about 10 minutes
4. Add the eggplant to the skillet with the tomatoes.ith salt to taste.  Bring to a simmer over medium heat for 5 minutes.
5. Stir the basil and olive oil into the sauce and season with salt to taste.
6.Add the sauce to the cooked pasta, adjusting the consistency with the reserved pasta cooking water. 
7. Sprinkle with the ricotta salata and serve immediately.