Classic Pasta alla Norma

Put the eggplant on a large rimmed baking sheet and drizzle with 1/4 cup of the olive oil. Sprinkle with 1 teaspoon salt and toss together to coat the eggplant with the oil. Bake 25 minutes, or until the eggplant is tender and golden brown. You will have about 2 cups of roasted eggplant.

Meanwhile, place a large (10-12-inch) skillet over medium heat. Add the remaining 2 tablespoons olive oil and the onion. Cook about 5 minutes to soften the onion.

Stir in the garlic, fresh chili and crushed red pepper, tomatoes and a big pinch of salt. Cook at a simmer until the tomatoes give up their liquid and reduce to a thick, chunky sauce, about 15 minutes.

Bring a large pot (4-6 quarts) of water to a boil and add 2 tablespoons salt. Cook the pasta according to package directions, or until al dente.

Drain the pasta. Lower the heat under the tomatoes, then stir in the pasta and eggplant until blended with the sauce.

Transfer to a serving dish and top with the basil leaves and cheese.