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1
Trim the eggplants, and slice them (skin on) into 1 1/2-inch chunks.
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2
Toss them with 1 teaspoon of salt, and drain in a colander for 30 minutes to an hour.
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3
Rinse, and pat them dry with paper towels.
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4
To fry the eggplant, pour the cup of vegetable oil in the skillet, and set over medium heat.
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5
Spread all the eggplant chunks in the hot oil, and leave them in place for a few minutes to start browning.
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6
Fry for about 10 minutes, tossing and stirring occasionally, until the eggplant is soft and cooked through and nicely browned on all sides.
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7
Lift the chunks out of the oil with a slotted spoon, and spread them on a platter lined with paper towels.
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8
Put the eggplant in a warm spot (such as a briefly heated oven) while you make the sauce and pasta.
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9
Discard the frying oil, and wipe out the skillet.
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10
Pour 6 quarts of water, with 1 tablespoon salt, into the big pot, and bring to a boil.
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11
Pour the olive oil into the skillet, toss in the garlic cloves, and set over medium-high heat.
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12
Sprinkle the peperoncino in, and cook until the garlic is lightly colored, then pour in the crushed tomatoes.
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13
Slosh a cup of water in the tomato container to rinse it clean, and stir that in along with another 1/2 teaspoon salt.
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14
Bring the tomatoes to a boil, then lower the heat and cook the sauce at a bubbling simmer for 12 minutes or so, until slightly thickened.
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15
Meanwhile, when the pasta water comes to a rolling boil, stir in the ziti.
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16
Cook until almost al dente, then lift them out with a spider, drain for a moment, and drop into the simmering tomato sauce.
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17
Toss together for a minute or two, until the ziti are cooked and coated with sauce.
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18
Turn off the heat.
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19
Tear the basil leaves into shreds, and scatter over the pasta along with a cup of the shredded ricotta salata.
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20
Drizzle a couple of tablespoons of olive oil all over, and toss well.
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21
Now spread the eggplant chunks on top of the pasta, and sprinkle over it the remaining ricotta salata.
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22
Serve immediately, spooning both pasta and a portion of eggplant chunks into individual warm pasta bowls.
