Ricotta Salata - A variation of Ricotta, this pure white, firm, rindless cheese originated in the hot, dry island climate of Sicily. It is made from lightly salted sheep’s milk curd that is pressed and dried, then aged for a minimum of three months. Ricotta Salata has a supple, mild taste. It’s not at all “sheepy” or salty, but rather has a nutty, sweet milky flavor. Extremely versatile, Ricotta Salata can be used in salads, pasta dishes and is ideal for grating.

2 pounds Italian eggplant

Coarse-grained salt

1 quart vegetable oil for frying

1/4 cup olive oil

1 pound dried rigatoni or spaghetti

Sauce:

1/3 cup olive oil

2 medium-sized garlic cloves, peeled

1/4 cup chopped fresh basil

1 1/2 pounds ripe, fresh tomatoes or 1 1/2 pounds canned tomatoes (preferably imported from Italy)

Salt and freshly ground black pepper

10 large fresh basil leaves for garnish

4 to 6 tablespoons freshly grated ricotta salata (see note)

• Peel the eggplants and slice them crosswise into discs less than 1/2 inch thick. Place the eggplant in a bowl, lightly sprinkling coarse salt on each layer. Let stand for 30 minutes with a weight on them (such as a plate with a can of tomatoes on top).
• Start the sauce: Heat 1/3 cup olive oil in a medium-sized saucepan over medium heat, add the garlic and sautè for 3 minutes. If using fresh tomatoes, cut them into 1-inch pieces. Add fresh or canned tomatoes to saucepan and simmer for 25 minutes, stirring every so often with a wooden spoon. Taste for salt and pepper. Pass the contents of pan thorough a food mill, using the disc with the smallest holes, into a medium-sized glass or ceramic bowl. Return the tomato puree to the saucepan and reduce for 5 minutes.
• Heat the vegetable oil and 1/4 cup olive oil together in a deep-fat fryer over medium heat. Rinse the eggplant very well and pat dry with paper towels. When the oil is hot (about 400*F / 205*C) add some of the eggplant and cook until lightly golden on each side, about 2 minutes. Using a strainer/skimmer, transfer the cooked eggplant to a serving dish lined with paper towels. Fry the rest of the eggplant in the same way.
• Bring a large pot of cold water to a boil. When the water reaches a boil, add coarse salt to taste, then add the pasta and cook until al dente-9 to 12 minutes depending on the brand. Reheat the tomato sauce and add the basil leaves. Drain the pasta, transfer to a large serving dish, and pour the sauce over the top. Toss very well, add the eggplant and serve with grated ricotta salata sprinkled over each portion.

  Serves 6.