Eggplant and Pasta Incaciata

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Red Sauce:

1/4 cup olive oil

5 cloves garlic, peeled and roughly chopped

1 red onion, finely chopped

Two 28-ounce cans pomodori pelati tomatoes (whole peeled tomatoes), blended smooth

Pinch red pepper flakes

Salt and freshly ground black pepper

Large handful fresh basil leaves, torn, optional

Eggplant and Pasta Incaciata:

Softened unsalted butter, for greasing pan

1/4 cup plus 2 tablespoons breadcrumbs

1/4 cup grated Parmigiano, plus more a

1/2 cup olive oil, plus more as needed

1 pound ground pork

Salt and freshly ground black pepper

2 cloves garlic, cut into 3 chunks each

1/2 cup red wine, preferably Chianti

2 medium eggplant

1 pound ziti pasta, cooked to al dente

1 pound fresh mozzarella cheese, grated