Pasta Alla Norma

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1 Vidalia onion, finely chopped

1 carrot, peeled and finely chopped

1 celery stalk, finely chopped 

2 cloves garlic, thinly sliced

1 (16-ounce) can tomato puree

1 cup chicken broth

Coarse sea salt

Red pepper flakes, to taste

1 eggplant, cubed

4 tablespoons canola oil

1 (1-pound) box dried penne rigate

1/4 cup grated Parmigiano-Reggiano cheese

1/4 cup grated Pecorino Romano cheese

1/4 cup ricotta salata, shaved into strips with a peeler

Few fresh basil leaves, chiffonade, for garnish