Classic Pasta alla Norma

0 Preheat the oven to 450 (230 C) degrees.
1 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.
2 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.
3 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.
4 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.
5 Drain the pasta. Lower the heat under the tomatoes, then stir in the pasta and eggplant until blended with the sauce.
6 Transfer to a serving dish and top with the basil leaves and cheese.