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SAUCE: In a 2-quart heavy-bottom saucepan, heat the oil over medium-high heat just until it begins to ripple, about 2 minutes.
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Stir in the onions and garlic and cook, stirring frequently until the onions are translucent.
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Stir in the basil, tomatoes, salt and pepper and continue to cook, stirring frequently, until the tomatoes break down and the sauce just coats the back of a spoon, about 20 minutes.
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Remove from heat.
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This makes about 2 cups sauce.
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EGGPLANT: Grill the eggplant: Brush the eggplant slices with 1 tablespoon olive oil, then season with one-fourth teaspoon salt and the pepper.
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Grill the eggplant on both sides to mark, then cool completely.
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Dice the eggplant into one-half-inch pieces.
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Heat the remaining oil in a large saute pan over medium-high heat until the oil begins to ripple.
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Stir in the onions and garlic and cook, stirring frequently, until the onions are translucent.
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Stir in the herbs and tomato sauce and bring to a boil.
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Fold in the eggplant along with the crushed red pepper, roasted red pepper, red wine vinegar and remaining teaspoon salt.
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Remove from heat, taste, and adjust seasonings and flavoring as desired.
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LAMB: Heat the oil in a 2-quart saucepan over medium-high heat until it begins to ripple.
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Stir in the lamb and brown, stirring frequently.
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Add the wine and scrape any flavoring from the bottom of the pan.
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Cook until the wine is reduced by half.
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Stir in the demi-glace and reduce the total liquid by one-third.
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Stir in the tomato sauce, fresh mint and simmer for 20 minutes.
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Remove from heat and season to taste with salt and pepper.
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This makes a generous 2 cups sauce.
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LASAGNA: Heat the oven to 375 degrees F. Slice the tomatoes lengthwise into slices approximately one-fourth-inch thick and place on a parchment-lined baking sheet.
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Sprinkle over 2 tablespoons oil, and season with a generous pinch each of salt and pepper.
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Roast the tomatoes until lightly caramelized on top but still somewhat soft in the center, 10 to 15 minutes.
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Remove from heat.
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Cook the pasta: Bring a large pot of salted water to a boil.
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Add the pasta and cook until al dente, 8 to 10 minutes.
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Drain the pasta and toss with 2 tablespoons olive oil.
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Spread the pasta on a baking sheet to cool slightly.
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The pasta can be made up to this point, and all of the components refrigerated for up to 2 days before completing the dish.
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ASSEMBLY: In separate saute pans, reheat Eggplant Caponata and the Lamb Sauce to just under boiling then simmer until ready to use.
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Heat the remaining one-fourth cup oil in a medium heavy-bottom pot over medium-low heat until it begins to ripple.
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Add the shallots and cook, stirring frequently, until lightly browned, about 1 minute.
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Stir in the cooked pasta, then stir in 1 1/2 cups lamb sauce.
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Gently stir in the Eggplant Caponata.
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Stir in the grated Grana Padano and vinegar, and season to taste with salt and pepper.
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Remove from heat.
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Spoon the pasta into large serving bowls, and spoon over the remaining lamb sauce.
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Sprinkle the goat cheese crumbles over the servings then sprinkle over the chopped parsley.
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Fan roasted tomato slices over each to garnish, and serve immediately.
