Pasta alla Norma

Toss eggplant with 1 teaspoon salt in medium bowl. Line surface of large microwave-safe plate with double layer of coffee filters and lightly spray with nonstick cooking spray. Spread eggplant in even layer over coffee filters; wipe out and reserve b

Transfer eggplant to now-empty bowl, drizzle with 1 tablespoon olive oil, and toss gently to coat; discard coffee filters and reserve plate.

Heat 1 tablespoon olive oil in 12-inch nonstick skillet over medium-high heat until shimmering but not smoking. Add eggplant and distribute in even layer. Cook, stirring or tossing every 1 1/2 to 2 minutes (more frequent stirring may cause eggplant p

Add remaining 1 tablespoon olive oil, garlic, anchovies, and pepper flakes to now-empty but still hot skillet and cook using residual heat so garlic does not burn, stirring constantly until fragrant and garlic becomes pale golden, about 1 minute (if s

Add tomatoes, return skillet to burner over medium-high heat, and bring to boil. Reduce heat to medium and simmer, stirring occasionally, until slightly thickened, 8 - 10 minutes.

Meanwhile, bring 4 quarts of water to boil. Add pasta and 2 tablespoons salt and cook until al dente. Reserve 1/2 cup cooking water; drain pasta and transfer back to cooking pot.

While pasta is cooking, return eggplant to skillet with tomatoes and gently stir to incorporate. Bring to simmer over medium heat and cook, stirring gently occasionally, until eggplant is heated through and flavors are blended, 3-5 minutes. Stir basi