Creamy Eggplant and Pepperoni Baked Pasta

Name: Creamy Eggplant and Pepperoni Baked Pasta
Ingredients: Kosher salt and freshly ground black pepper; 5 tablespoons extra-virgin olive oil; 3 cloves garlic, thinly sliced; 1/4 teaspoon crushed red pepper flakes; One 28-ounce can crushed tomatoes; One 15-ounce can diced tomatoes; 1 teaspoon dried oregano; 1 medium eggplant, peeled and cut into 3/4-inch pieces; 1 cup chopped pepperoni; 1 pound dried cavatappi; 1/4 cup chopped fresh flat-leaf parsley; 3 cups shredded Asiago; 1 cup grated Parmesan; 1 cup fresh ricotta