Pasta Alla Norma

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2 eggplants, unpeeled and cut crosswise, about 1/2- to 3/4-inch thick

-- Salt as needed for the eggplant

1/4- 1/2 cup extra virgin olive oil, or as needed

1 small to medium onion, chopped

5 cloves coarsely chopped garlic

1 can (21-24 ounces) chopped tomatoes

-- Salt and freshly ground black pepper

-- Pinch of sugar, to taste

12 ounces spaghetti ( 3/4 of a 1-pound box)

4-6 tablespoons fresh basil, torn or sliced thinly

-- About 4 ounces ricotta salata or other pungent grating cheese such as pecorino, haloumi, dry Monterey Jack, or a Hispanic aged salty cheese, grated or shredded

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