Rigatoni alla Norma - Lidia

Ingredients

• Kosher salt
• Vegetable oil, for frying
• 2 pounds Italian eggplant, cut into 1-inch cubes
• 1/4 cup extra-virgin olive oil, plus more for drizzling
• 3 garlic cloves, thinly sliced
• 1 (28-ounce) can whole San Marzano tomatoes, crushed by hand
• 1/4 teaspoon peperoncino
• 1 pound rigatoni
• 1 cup fresh basil leaves, chopped
• 1/2 cup freshly grated Grana Padano
• 1 cup fresh ricotta