Baked Pasta with Tomatoes and Eggplant

Ingredients

• Kosher salt and freshly ground black pepper
• 8 ounces penne rigate and/or fusilli
• 3 cups Tomato and Eggplant Soup, recipe follows
• 4 ounces fresh mozzarella, medium-diced
• 5 tablespoons freshly grated Italian Parmesan cheese, divided
• 2 tablespoons unsalted butter, small-diced
• Good olive oil
• 4 1/2 cups (1/2-inch-diced) unpeeled eggplant (1 pound)
• 2 cups chopped yellow onion (2 onions)
• 2 cups chopped fennel bulb
• 2 tablespoons minced garlic (6 cloves)
• 3 cups good chicken stock, preferably homemade
• 1 (28-ounce) can crushed tomatoes, preferably San Marzano
• 2 teaspoons whole dried fennel seeds
• 1 1/2 teaspoons dried oregano
• 1 teaspoon fresh thyme leaves
• 1/4 teaspoon crushed red pepper flakes
• Kosher salt and freshly ground black pepper
• 1 (28-ounce) can whole peeled tomatoes, preferably San Marzano
• Freshly grated Italian Parmesan cheese, for serving

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