Pasta alla Norma


  • 6 1/2 pounds (32 total) plum or Roma tomatoes, quartered
  • 1 pounds small sweet onions (such as cipollini), cut into 2-inch pieces (about 3 cups)
  • 1 tablespoon fine sea salt
  • 1/2 cup packed fresh basil leaves, plus more for garnish
  • 2 1/2 cups corn oil
  • 4 pounds eggplant, peeled and cut into 1-inch cubes (about 20 cups)
  • 2 teaspoons fine non-iodized salt, divided
  • 2 pounds uncooked penne rigate
  • 1 1/2 ounces ricotta salata cheese, grated with a Microplane grater (about 1 cup)

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