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1
First make the basic tomato sauce: Heat oil, over medium high heat, about 2 minutes; stir in onions and garlic, cook, stirring frequently, until onions soften and are translucent, 5 minutes.
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2
Stir in the basil, tomatoes, season with salt and pepper, continue cooking, stirring frequently, until tomatoes break down and sauce coats the back of a spoon, about 20 minutes; remove from heat (makes 2 cups sauce).
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3
Make the eggplant caponata: Brush eggplant slices with half the olive oil, then season with salt and pepper; grill on both sides, until marked, then cool completely.
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4
Dice into 1/2 inch pieces.
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5
Heat remaining tablepoon of oil in a skillet, over medium high eat, and stir in onions and garlic, stir frequently, until onions are translucent, 5 minutes; stir in herbs and 1/2 cup of the basic tomato sauce, bring to a boil.
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6
Fold in diced eggplant and crushed red pepper flakes, roasted red pepper, red wine vinegar, and 1 teaspoon salt; remove from heat, taste and adjust seasonings as desired.
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7
Now, to create the lamb meat sauce: Heat oil in a 2 quart saucepan, over medium high heat, stir in lamb and cook, stirring frequently, until meat is browned, about 5 to 8 minutes; add wine and scrape bottom of saucepan.
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8
Continue cooking until wine is reduced by half; stir in demi-glace and cook until the total liquid is reduced by 1/3.
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9
Stir in remaining 1 1/2 cups of the basic tomato sauce, fresh mint, and simmer for about 20 minutes; remove from heat and season with salt and pepper (you should now have 2 cups of sauce).
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10
Now we will roast the tomatoes: Preheat oven to 375 degrees F; slice tomatoes, lengthwise, into 1/4 inch thick slices and place on a parchment lined baking sheet.
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11
Sprinkle with 2 teaspoons oil, and season with a pinch of salt and pepper; roast the tomatoes until lightly caramelized on the top, 10 to 15 minutes.
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12
Meanwhile, cook the pasta in salted water about 8 to 10 minutes (or according to package directions) and drain; toss with 2 tablespoons of oil and spread on a baking sheet to cool slightly.
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13
At this point, you can pack everything up and refrigerate for assembly up to 2 days later!
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14
Heat the remaining 1/4 cup oil in a medium pot, over medium low heat, add shallots and cook, stirring frequently, until lightly browned, about 1 minute; stir in cooked pasta, 1 1/2 cups of the lamb meat sauce.
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15
Gently stir in the eggplant caponata, then the cheese, vinegar, and season to taste with salt and pepper; remove from heat.
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16
To serve: Spoon pasta into large serving bowls, top with remaining lamb meat sauce, sprinkle with goat cheese and chopped parsley; arrange roasted tomato slices on each bowl as a garnish.
