Dice the eggplant into 1-inch cubes, sprinkle with salt, and let sit in a colander for about 20 minutes to remove excess water and bitterness. Rinse and pat dry.

Bring a large pot of salted water to a boil. Add the pasta and cook according to package instructions until al dente. Reserve about a cup of pasta water before draining.

Heat 3 tablespoons of olive oil in a large skillet over medium heat. Add the eggplant and sauté for 7-10 minutes until golden brown and tender. Remove from skillet and set aside.

In the same skillet, add a bit more olive oil if necessary, then sauté the minced garlic for about 1 minute until fragrant.

Add the crushed tomatoes and season with salt and pepper. Let the sauce simmer for about 10 minutes.

Add the sautéed eggplant back into the sauce and toss with the cooked pasta. If the dish appears dry, add a splash of the reserved pasta water until well coated.

Garnish with fresh basil leaves and grated ricotta salata cheese before serving.

Serve hot and enjoy the delightful flavors of Pasta alla Norma!