Pasta Norma

• Salt
• 6 cups peeled diced eggplant
• 3 cups diced fresh tomatoes (no need to peel or seed)
• 1 cup extra virgin olive oil
• Freshly ground black pepper
• 5 torn fresh basil leaves, plus ¼ cup roughly chopped fresh basil leaves
• ½ cup flour
• 4-5 cups canola or peanut oil for frying
• 2 tablespoons minced garlic
• 1 teaspoon crushed red pepper
• 1 teaspoon dried oregano
• 1 pound gemelli, or penne or other short pasta
• 2 tablespoons chopped fresh Italian parsley
• 1 cup cubed fresh mozzarella
• 3 tablespoons grated Parmesan cheese

1. Salt the eggplant liberally and put in colander to drain for 1 hour.

2. Toss the tomatoes with ½ cup of the olive oil, salt and pepper to taste, and the 5 torn basil leaves. Set aside.

3. Dry the eggplant with paper towels and in a bowl toss with the flour.

4. Pour enough canola or peanut oil into a large skillet to come halfway up the sides of the pan. Heat to 375°F. on a candy thermometer. Add the eggplant and fry until golden brown. Remove with a slotted spoon and drain well on paper towels. Set aside.

5. Discard the oil and wipe the skillet clean with a paper towel. Coat the bottom of the skillet with ¼ cup of the remaining olive oil. Add the garlic and crushed red pepper and sauté until the garlic begins to color.

6. Add the tomatoes, 1 tablespoon of the chopped basil, and the oregano and cook for 3 to 4 minutes, stirring frequently. Add the fried eggplant and season with a pinch of salt.

7. Bring a large pot of salted water to a boil and add the gemelli or penne. Cook until the pasta is just under al dente. Drain, reserving 1 cup of the cooking water.

8. Add the pasta to the sauce with ½ cup of the reserved cooking water. Cook for 2 to 3 minutes, adding more of the pasta water if the mixture is dry. Stir in the remaining basil, the parsley, mozzarella, and Parmesan.

9. When the mozzarella starts to melt, add 3 tablespoons of the remaining olive oil and stir until the cheese melts into the sauce. Serve immediately.