Eggplant Timballo with Cavatelli

Ingredients

• 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
• 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

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