towels. Place another layer of paper towels on top and
press down to extract as much moisture as possible.
Heat the remaining ¼ cup extra-virgin olive oil in a large
nonstick or cast-iron skillet over medium-low heat until
shimmering. Add the eggplant slices in a single layer
(you may have to work in batches or in two pans) and
cook, turning them and shaking the pan occasionally,
until a deep caramelized brown on both sides and
completely tender in the center, 7 to 10 minutes. Transfer
to a paper-towel-lined plate and immediately season with
salt.
- Place the pasta in a large pot and cover with hot water.
Add a large pinch of salt and bring to a boil over high
heat, stirring occasionally to keep the pasta from sticking.
Continue to cook until the pasta is fully softened but
retains a slight bite in the center. Drain the pasta,
reserving 1½ cups of cooking liquid, and return to the
pot. - Add the sauce and stir to combine, adding some of the
reserved pasta water as necessary to thin the sauce to the
desired consistency. Fold in the caramelized eggplant.
Serve immediately, topped with the basil leaves, if you
have them, and grated cheese.