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1
In a medium saucepan heat 3 tablespoons of the oil and, when hot, add the onion and garlic and cook until soft and fragrant, about 4 minutes.
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2
Add the tomatoes and their juices, olives, capers and caper juice, anchovies, crushed red pepper flakes, oregano, 2 tablespoons of the basil, and cook, stirring occasionally, until the sauce is very thick and flavorful, 30 to 40 minutes.
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3
Season with salt, to taste, and a pinch of sugar if the sauce seems too acidic.
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4
Cover and set aside.
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5
Preheat the oven to broil and position oven rack about 4-inches from the broiler.
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6
Line 2 or 3 large baking sheets with parchment paper.
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7
Lightly brush the eggplant slices on both sides with the remaining olive oil and season lightly on both sides with salt and pepper.
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8
Place the eggplant slices on the baking sheets and broil until lightly golden on 1 side and the eggplant slices are pliable, 3 to 4 minutes.
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9
Repeat with remaining slices.
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10
Set aside.
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11
Reduce the oven temperature to 350 degrees F.
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12
Butter the inside of a 10-inch springform pan with the butter and coat the sides and the bottom with 6 tablespoons of the bread crumbs.
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13
Choose the nicest slices of eggplant and, working in a circular direction, line the bottom and sides of the springform, overlapping slices generously so that the eggplant slices resemble the spokes of a wheel.
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14
Set aside enough slices to cover the top, then cut the remaining eggplant slices into rough dice and transfer to a large mixing bowl, along with 1 3/4 cups of the reserved sauce, the cooked and drained bucatini, provolone, remaining 2 tablespoons of bread crumbs and the remaining fresh basil.
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15
Toss to combine and season, to taste, with salt and pepper.
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16
In a small bowl combine the egg and heavy cream, add this to the pasta mixture and toss again to thoroughly combine.
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17
Turn the pasta mixture into the lined mold and arrange the reserved eggplant slices so that the top of the mold is completely covered.
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18
Press downward over the timbale to compress the filling.
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19
Bake, uncovered, for 45 minutes.
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20
Remove the timbale from the oven and run a thin paring knife around the sides of the springform pan to loosen the timbale.
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21
Let cool on a rack for 15 to 20 minutes before serving.
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22
While the timbale is resting, reheat the pasta sauce for serving.
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23
When ready to serve the timbale, loosen the sides of the springform pan and invert timbale onto a large serving platter.
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24
Using a sharp knife, slice into wedges for serving, with the warmed pasta sauce spooned over the top as desired.
