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1
Preheat the oven to 400 degrees F. Put the eggplant in a large colander and sprinkle with about 1 1/2 teaspoons salt.
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2
Toss together and set aside for 20 minutes.
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3
Spread the eggplant into a single layer on a rimmed baking sheet.
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4
Drizzle with a little olive oil and toss to coat.
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5
Roast, stirring once or twice, until tender and browned, about 30 minutes.
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6
In a large saucepan over medium-high heat, warm 1 tablespoon of the oil.
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7
Add the sausage and cook, stirring and breaking it up, until lightly browned, about 8 minutes.
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8
Transfer the sausage to a bowl, straining off any fat if necessary.
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9
Reduce the heat to medium and add a drizzle of olive oil (unless there is some fat in the pan) and add the onion.
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10
Cook, stirring, until tender, about 6 minutes.
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11
Stir in the garlic and cook until fragrant, about 1 minute.
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12
Add the tomatoes, wine, balsamic, oregano, and red pepper flakes and stir to loosen any browned bits on the pan bottom.
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13
Bring to a boil, reduce the heat to medium-low, and simmer 10 minutes.
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14
Add the sausage, eggplant, and olives, bring to a simmer, and cook for another 10 minutes.
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15
While the sauce is simmering, bring a large pot of salted water to a boil over high heat.
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16
Add the ziti and cook according to the package directions until just shy of al dente so it is slightly undercooked.
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17
Drain well.
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18
Lightly oil a 9-inch-by-13-inch baking dish.
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19
Add the pasta to the sauce and stir until combined.
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20
Season to taste with salt and black pepper.
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21
Spread half the pasta mixture in the prepared baking dish then dollop evenly with the ricotta.
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22
Top with the remaining pasta mixture, then and sprinkle evenly with the mozzarella and Parmesan.
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23
Bake until heated through and bubbling, and the cheese is golden, about 30 minutes.
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24
Let stand for 5 minutes, sprinkle with the basil, and serve.
