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1
Heat 4 tablespoons oil in a 12-inch nonstick skillet over med-high heat until shimmering.
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2
Add in eggplant and 1/4 teaspoon salt; cook until it begins to brown, about 4 minutes.
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3
Decrease heat to med-low and continue to cook, stirring occasionally, until the eggplant is fully tender and lightly browned, 10-15 minutes.
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4
Transfer the eggplant to a bowl, cover to keep warm, and set aside.
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5
Meanwhile, pulse the tomatoes with their juices in a food processor until coarsely ground and no large pieces remain, about 12 pulses.
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6
Add the remaining 1 tablespoon oil, the garlic, and red pepper flakes to the skillet and cook over medium heat until fragrant, about 30 seconds.
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7
Stir in the processed tomatoes and 1/4 teaspoon salt; decrease heat to med-low and simmer gently, stirring occasionally, until the tomatoes no longer taste raw, about 10 minutes.
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8
Stir in the water, then add the pasta; cover, and increase heat to med-high, and cook, stirring often and adjusting the heat to maintain a vigorous simmer, until the pasta is tender, 15-18 minutes.
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9
Stir in the eggplant and ricotta salata and cook until warmed through, about 1 minute.
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10
Stir in the basil, season with salt and pepper to taste, and serve, passing the Parmesan at the table.
