Sicilian Eggplant Pasta

First, submerge eggplant slices in a large container filled with water and 2 tablespoons of salt to allow excess moisture to be released. Place a heavy plate on top of the eggplant to keep it submerged in water for approximately 30 minutes. After draining, rinse the eggplant slices thoroughly with cool water and gently pat them dry with a paper towel to remove excess moisture. Cut the eggplant into small, uniform cubes.

Next, combine a mixture of tomato puree, 1 teaspoon of coarse salt, minced garlic, and chopped basil in a saucepan over medium-low heat. Allow the flavors to meld together by simmering, stirring occasionally, for 5 to 10 minutes.

While the sauce is cooking, heat a generous amount of olive oil in a skillet over medium-high heat. Sauté the eggplant cubes until they turn golden brown, taking about 5 to 10 minutes. Remove the eggplant from the skillet and place it on paper towels to drain excess oil.

In a separate pot, bring a large quantity of lightly salted water to a boil. Add the penne pasta and cook, stirring occasionally, until it reaches an al dente texture, about 11 minutes. Drain the pasta and toss it with the tomato-basil sauce; divide the pasta among 4 serving bowls. Top each bowl with a layer of eggplant, followed by a sprinkle of ricotta cheese and diced pepper.