Follow these simple steps to create a mouthwatering Pasta alla Norma:

1. Prepare the Eggplants: Cut the eggplants into cubes. Sprinkle with salt and let them sit for about 15 minutes. This will draw out excess moisture and bitterness.
2. Cook the Pasta: In a large pot of boiling salted water, cook the pasta according to package instructions until al dente. Reserve about 1 cup of pasta water and then drain the rest.
3. Sauté the Eggplant: In a large skillet, heat 2 tablespoons of olive oil over medium heat. Add the eggplant cubes and sauté until they are golden and tender, about 8-10 minutes. Remove and set aside.
4. Make the Sauce: In the same skillet, add the remaining olive oil and minced garlic. Sauté until fragrant, about 1 minute. If using fresh tomatoes, chop them and add them to the skillet. Cook for 5-7 minutes until the tomatoes break down. If using canned crushed tomatoes, add them directly and heat through.
5. Combine Ingredients: Add the sautéed eggplant back into the skillet along with the cooked pasta. Toss everything together, adding reserved pasta water gradually to reach your desired sauce consistency.
6. Season: Season with salt, pepper, and red pepper flakes if you like a bit of heat. Stir well to combine all flavors.
7. Plate the Dish: Serve the pasta hot, garnished with crumbled ricotta salata and fresh basil leaves.

Each step brings you closer to a delicious bowl of Pasta alla Norma that showcases the best of Sicilian flavors.