Heat the olive oil in a saute pan, add the garlic and cook just until the garlic wilts. Stir in the tomatoes, basil and salt and cook uncovered for 15 minutes. Keep the sauce warm.

In another saute pan, heat 1/3 cup of the peanut oil and cook the eggplant until golden brown. Add additional oil if the pan appears dry. Drain the pieces on brown paper and set aside.

Cook the spaghetti in four quarts of rapidly boiling, salted water until al dente. Drain the spaghetti, reserving 1/4 cup of the cooking water and mix the spaghetti and water with the sauce. Transfer the mixture to a serving platter. Scatter the eggplant over the top and sprinkle with the ricotta salata. Serve immediately.

Note: You may substitute Provolone or Pecorino cheese for the Ricotta Salata.

This recipe yields 4 to 6 servings.

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