Sugo alla Norma (Sicilian Eggplant Sauce)

From Sauces and Shapes

1 lb (450 grams) long dark-purple eggplants, sliced about 1/4-inch thick, but not peeled
Salt
2 medium white onions
3 cloves garlic
1/4 cup fresh basil leaves
1 cup extra virgin olive oil
2 lbs (900 grams) ripe sauce tomatoes, seeded and diced (not peeled) or canned peeled tomatoes
Black pepper

1 lb (450 grams) spaghetti
7 oz grated ricotta salata cheese
1/2 cup fresh basil leaves for garnish

Chop together coarsely (in the food processor if desired) the onion, the garlic, and the basil. Put the mixture in the saucepan, preferably terracotta, with 3 tablespoons of the oil and saute over medium heat for about 4 minutes, or until the onion is becoming translucent.

Add the tomatoes, sprinkle generously with salt and pepper, and cook, covered, over low heat for 30 minutes or until the sauce is visibly thickened and shiny.

Put tomatoes through a food mill and stir 4 generous tablespoons of the oil into the resulting puree.

Heat the remaining oil in a 16-inch skillet and fry the eggplant slices until golden brown on both sides. Drain on paper towels.

Bring 5 quarts of water to a boil in a an 8-quart pot over high heat. Add 3 tablespoons kosher salt, then add the pasta and cook, stirring occasionally, until al dente.

Warm a serving bowl or platter in a low oven. If the oven is not practical, warm the bowl just before use with hot water, even a ladleful of pasta cooking water.

Drain and transfer the pasta to the heated serving bowl. Toss the pasta first with half of the cheese, then with the tomato sauce. Grind on plenty of pepper and mix well.

Garnish with the remaining basil leaves and a few slices of fried eggplant. Serve immediately, and pass the remaining eggplant slices and cheese for each diner to take according to taste.