Sprinkle the salt over the eggplant, place in a colander over a sink or bowl. Leave for approx. 1 hour. Drain the excess liquid, rinse the eggplant and pat dry. Set aside.
Heat ½ cup olive oil over medium heat. Fry the eggplant in batches until browned. Drain on paper towels.
Add ¼ cup olive oil to the same pan. Add the garlic and allow to fry a little. Add the tomatoes and season with salt and pepper. Allow the tomato mixture to cook for 10-15 mins ensuring to stir continuously.
Finally add the cooked eggplant to the tomatoes, stir and cook for a further 2 mins.
Toss the pasta through the eggplant mixture. Garnish with basil and top with grated ricotta salata cheese.
If you can't find ricotta salata use grated Pecorino Romano cheese instead.