Pasta alla Norma with 3 Cheeses – Volpi Foods

Ingredients

• Kosher salt
• 2 (28-ounce) cans peeled tomatoes, preferably San Marzano
• 1¼ cups vegetable oil
• 1½ to 2 pounds eggplant, cut into 1/2-inch cubes
• 1/3 cup extra virgin olive oil
• 1/2 medium red onion, very thinly sliced
• 3 cloves garlic, very thinly sliced
• 1/2 teaspoon crushed red pepper flakes
• 1 pound mezze rigatoni or rigatoni
• 3/4 cup freshly grated Parmigiano-Reggiano
• 8 large fresh basil leaves, torn if large
• 1/2 cup fresh whole-milk ricotta cheese
• 2 ounces ricotta salata, grated
• Freshly cracked black pepper