Pasta Alla Norma

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Preheat oven to 425 degrees fahrenheit. Cook pasta al dente in boiling salt water according to box directions.
Place peeled and chopped eggplant onto a cookie sheet. Add peeled garlic and 3 tablespoons of olive oil. Season with salt and pepper and mix to combine. Cook for 20 minutes in the oven.
Heat a large frying pan on medium high heat with 1 tablespoon of olive oil. Meanwhile, pulse an onion until it's finely grated in a food processor and pour into the frying pan. Cook for approximately 5 minutes until the onion is translucent.
Remove the eggplant and garlic from the oven. Using a food processor, puree the ingredients until they form a paste. Add the paste to the pan along with the onion. Stir n the crushed tomato and hot pasta. Season with crumbled ricotta salata, julienned basil and salt and pepper. Toss and serve.