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1
In large nonstick skillet, heat 1 tablespoon oil over medium-high heat.
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2
Add eggplant and cook, turning often, until tender and browned, 5 to 7 minutes.
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3
Transfer to large plate and set aside.
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4
Add another 1 tablespoon oil to skillet and reduce heat to medium.
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5
Add onions and cook, stirring often, until tender and lightly browned, 7 to 9 minutes.
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6
Add garlic and fennel seeds; cook, stirring, 30 to 60 seconds.
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7
Add wine, reduce heat slightly and simmer 1 minute.
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8
Add diced tomatoes and mash with potato masher.
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9
Add crushed tomatoes, olives and reserved eggplant; simmer, stirring occasionally, until flavors have blended, about 10 minutes.
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10
Stir in parsley and pepper.
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11
Transfer to large bowl and cool to room temperature.
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12
Bring large pot of lightly salted water to a boil.
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13
Preheat oven to 425F.
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14
Coat 13 x 9-inch or other 3-quart baking dish with cooking spray (see Note).
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15
In small bowl, mix together bread crumbs and remaining tablespoon oil.
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16
Set aside.
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17
Add pasta to boiling water; stir to prevent sticking.
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18
Cook, stirring often, until barely tender, about 4 minutes.
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19
(Pasta will seem quite hard.)
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20
Drain and rinse under cold running water until thoroughly cool, then drain again.
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21
Add pasta to tomato sauce; mix with rubber spatula.
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22
Scrape into prepared baking dish, spreading evenly.
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23
Sprinkle with pine nuts then with reserved breadcrumb mixture.
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24
(Gratin can be prepared ahead to this point.
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25
Cover and refrigerate up to 2 days.
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26
Bring to room temperature before baking.)
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27
Bake gratin, uncovered, until golden and bubbly, 20 to 30 minutes.
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28
Serve hot.
