1. Place the diced eggplant in a large colander with a plate underneath it and sprinkle with a generous amount of salt. Place another plate on top of the eggplant and let stand for 45 to 60 minutes. If your eggplant is not bitter, you may omit the salting process. Remove the eggplant and dry thoroughly with a paper towel. In a large skillet heat the olive oil over medium high heat add the eggplant and cook until golden brown, about 12 -15 minutes.

2. Heat vegetable oil in a large skillet over medium-high heat. Add onion, and garlic, and crushed red pepper; cook, stirring, until softened, about 8-10 minutes. Add tomatoes and bring to a simmer over medium heat and continue cooking, stirring occasionally, until the sauce has reduced by a third. Season to taste; remove from heat and set aside.

3. Meanwhile, cook pasta in large pot of boiling salted water until just tender to the bite, al dente.  Drain, reserving 1 cup pasta cooking water. Add pasta and basil to sauce and toss to coat, using some of the reserved pasta water to loosen the sauce. Toss in the eggplant and fresh ricotta cheese. Transfer pasta to bowl; top with ricotta salata and serve.

By by Academia Barilla, adapted by the Sur La Table kitchen