Sicilian Rigatoni alla Norma

SICILIAN RIGATONI ALLA NORMA
8 oz. uncooked rigatoni
Olive oil
1 lb. fresh eggplant, trimmed and cubed
Kosher salt, black pepper
2 T. minced garlic
1 t. dried oregano
1 t. red pepper flakes
1 t. sugar
1 t. anchovy paste
½ c. crumbled ricotta salata
½ c. chiffonade fresh basil

1. Cook pasta in salted boiling water according to package directions. Drain but save ½ c. pasta water.
2. Drizzle bottom of large skillet with olive oil.
3. Add half of eggplant and season with salt and saute until browned, about 5 minutes. Transfer to plate and cook remaining eggplant by adding more olive oil to skillet and season with salt.
4. In same skillet, add more olive oil.
5. Add garlic, oregano, pepper flakes, sugar and anchovy paste. Cook 1 minute.
6. Stir in tomatoes and reserved pasta water and bring to boil. Reduce heat to medium.
7. Simmer sauce until thick, 4-5 minutes.
8. Season to taste.
9. Serve over pasta and top with ricotta salata and basil.
   *Ricotta salata is a dry, crumbly salty flavored cheese similar to feta.