Eggplant Timballo with Cavatelli

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3 large eggplants, cut into 1/4-inch slices lengthwise

1/4 cup olive oil

Salt and freshly ground black pepper

4 cups tomato sauce, recipe follows

1 pound fresh cavatelli pasta

1 (1 pound) ball fresh mozzarella, chopped

1 cup grated pecorino, plus extra, for sprinkling on top

1/4 cup basil chiffonade, plus basil leaves, for garnish

Tomato sauce:

1 1/2 cups finely chopped onion

1/3 cup finely chopped carrot

1/3 cup finely chopped celery

3 large garlic cloves, minced

1 tablespoon dried basil, crumbled

1 bay leaf

Salt and freshly ground black pepper

3 tablespoons olive oil

3 tablespoons tomato paste

2 (28 to 32-ounce) cans whole Italian tomatoes, drained, reserving juice, and chopped into 1/4 to 1/2-inch pieces