Pasta with eggplant (alla Norma) | table&spoon

Ingredients

• 1 pound eggplant (about 3)
• 8-9 tablespoons olive oil, sprinkle more for finish, and more as needed
• 1 medium onion, thinly sliced
• 2 large cloves garlic, finely chopped
• chopped tomatoes (2 cups fresh 26.5 oz (750grams)canned/boxed
• 1 pound long pasta
• 1/4- 1/2 cup ricotta salata, grated in large strips
• 3 tablespoons pecorino romano cheese, grated
• 8 to 10 basil leaves, torn
• sea salt and pepper