1. Heat enough olive oil in a large skillet over medium-high heat. Add the cubed eggplants and fry them until they are golden and tender. Remove and place the eggplants on a plate lined with paper towels to remove excess oil.
2. In the same skillet, add more oil if needed and sauté the minced garlic and sliced onion until they are fragrant and golden.
3. Add the diced tomatoes to the skillet and cook over medium heat until they reduce and form a thick sauce. Season with salt and pepper to taste.
4. Process the tomato, garlic, eggplant and onion mixture until you obtain a smooth and homogeneous sauce.
5. Fry additional eggplant slices in hot oil until they are golden and crispy. These slices will be used as garnish.
6. Cook the pasta al dente according to the package instructions and drain.
7. In a large serving dish, toss the cooked pasta with the processed sauce until well coated.
8. Add torn or chopped fresh basil leaves and gently mix.
9. Serve the pasta in individual plates. Place the fried eggplant slices on top of the pasta as decoration.
10. Sprinkle grated ricotta salata cheese over the pasta.

Enjoy this delicious Sicilian Salsa alla Norma, a celebration of Mediterranean flavors.