Pasta alla Norma

Heat olive oil in a large heavy pot over a medium flame. Mince garlic and add to the hot olive oil. Stir for 2 minutes just until the garlic starts to brown. Add chili flakes and anchovy fillet. Stir with a wooden spoon breaking up the anchovy until it melts into the olive oil. Add the tomatoes and basil and stir to combine. Bring to a simmer. Simmer frequently over medium heat until sauce thickens, about 20-25 minutes.

Meanwhile, cut eggplant into rounds 1/2-inch thick. Heat a cast iron skillet or other heavy pan over medium high heat. Add the slices in a single layer with no oil or seasoning. Cook for about 3 minutes per side until the eggplant browns slightly and starts to collapse. Transfer to a cutting board and repeat until all the eggplant is browned. When all the eggplant is cooked, cut the rounds into small, bite sized pieces, about 1/2-inch by 1/2-inch. Stir the cubes into the pasta sauce.

Bring a large pot of salted water to a boil. Stir in penne. Cook until al dente. Add a little pasta water to the tomato sauce if it starts to get dry. Season the sauce with salt and pepper to taste. When the pasta is just shy of done, transfer the penne with a slotted spoon directly into the sauce. Add a bit of pasta water if it is too dry. Cut the mozzarella into small cubes, 1/4-inch by 1/4-inch. Turn the heat off the pasta and sauce. Stir in the mozzarella. Serve immediately.