Baked Eggplant and Pancetta Pasta

Name: Baked Eggplant and Pancetta Pasta
Ingredients: Kosher salt and freshly ground black pepper; 4 tablespoons extra-virgin olive oil; 4 cloves garlic, thinly sliced; Pinch of crushed red pepper flakes; One 28-ounce can whole plum tomatoes, crushed by hand; One 15-ounce can whole plum tomatoes, crushed by hand; 4 large sprigs fresh basil; 3/4 pound pancetta, diced; 1 medium eggplant, peeled and cut into 1/2-inch cubes; 1 pound dried cavatappi; 3 cups shredded mozzarella; 1 cup grated Parmesan