Baked Rigatoni with Smoked Mozzarella - Seghesio Family Vineyards

Ingredients

• 1 lb Rigatoni or other short pasta cooked 75% of the way and cooled
• 1 onion, diced
• 6 cloves garlic, minced
• ½ teaspoon chili flakes
• 2 teaspoons ground toasted fennel seed
• 1 cup red wine
• ½ cup tomato paste
• 2 x 28-oz cans of San Marzano tomatoes, crushed by hand and juices reserved
• ¼ cup olive oil + ¼ cup olive oil
• 2 Tablespoons chopped parsley
• 2 lbs of eggplant sliced into ¼ moons and salted and left in colander to drain for 30 minutes.
• 3 Tablespoons of Olive Oil
• 2 ½ cups of grated Smoked Scamorza or Smoked Mozzarella