Pasta Alla Norma

Directions

1. 1
   1. toss eggplant with 1 tsp salt in medium bowl. line surface of large microwave safe plate with double layer of coffee filters and lightly spray with cooking spray. Spread eggplant over in even layer; wipe out and reserve bowl. Microwave eggplant on high, uncovered, until dry to touch and slightly shriveled, about 10 minutes, tossing once halfway through. Let cool slightly.
2. 2
   2. Transfer eggplant to bowl, drizzle with 1 T olive oil and toss gently to coat. Discard coffee filters and reserve plate. Heat 1 T olive oil in 12 inch nonstick skillet over medium high heat until shimmering. Add eggplant and distribute in even layer. Cook, stirring or tossing every 1 1/2 to 2 minutes until well browned and fully tender, about 10 minutes. Remove skillet and transfer eggplant to plate.
3. 3
   3. Add remaining T olive oil, garlic, anchovies, and pepper flakes to skillet and cook using residual heat so garlic doesnt burn. Add tomatores, return to burner over medium high heat and bring to boil. Reduce heat to medium and simmer, stirring occasionally, until slightly thickened, 8-10 minutes.
4. 4
   4. Meanwhile, bring 4 quarts water to boil. Add pasta and 2 T salt and cook until al dente. Reserve 1/2 cup cooking water; drain pasta and transfer back to cooking pot.
5. 5
   5. While pasta is cooking, return eggplant to skillet with tomatoes and gently stir to incorporate. Bring to simmer over medium heat and cook, stirring gently, occasionally, 3-5 minutes. Stir basil, olive oil into sauce; season to taste with salt. Add sauce to cooked pasta, sprinkle with cheese.