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1. 1 1/2 hours ahead of time, slice the top and bottom of eggplant. Then, make 1/4 inch slices vertically from top to bottom. Take the outermost pieces with the most skin, and slice them again into strips, creating both strips of eggplant and whole slices. Next, lay them out on a sheet pan lined w/towel, salt each piece liberally. Let them sit for 45 min.then rinse each piece of eggplant to remove all of the water. Then lay them out on a paper towel and press to get out water.
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2. In a heavy gauge pan add enough oil to fry the eggplant, turn to medium-high and allow the oil to heat through. Add the eggplant to the pan, do not overcrowd it. Brown them well and then flip to the second side, then move to a paper towel-lined pan to drain. Preheat your oven to 200 degrees.
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3. Place a saucepan over a medium flame and, once heated, add the olive oil. (*If using pancetta of guanciale, add them to the pan and cook off until crispy. Remove the cooked pieces from the pan and place them to the side. Then drain about 1-2 tablespoons of oil from the pan). Add the onions and a generous pinch of salt. Sweat the onions, then add the garlic and brown slightly. Add the tomatoes, oregano and red wine vinegar, making sure to crush any large chucks with a spoon, bring to simmer.
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4. Add the pasta to the boiling water. The sauce should continue to reduce as you stir. When there's about three minutes left for the pasta, take the strips of fried eggplant and slice them into a medium dice, then add them to the sauce. Place the remaining fried eggplant slices into the oven to warm. (*If using pancetta of guanciale, add 3/4 of the cooked pieces to the sauce) Season with salt and pepper if needed.
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5. Strain the pasta and split between plates. Spoon the sauce over the pasta and fan out the fried eggplant slices onto the plate. Add crumbled or rough-grated ricotta salata. Garnish with snipped Basel, bacon and olive oil
