Rigatoni with Sweet Tomatoes, Eggplant, and Mozzarella

Ingredients

• 1 white eggplant or firm ripe pink, black
• virgin olive oil Extra-
• 2 garlic cloves peeled and sliced
• 1 onion peeled and finely chopped
• 28 ounces plum tomatoes good-quality, or substitute chopped homegrown tomatoes and their juices
• 1 tablespoon balsamic vinegar
• sea salt
• freshly ground black pepper
• 2 dried chiles or fresh, chopped or crumbled, optional
• 1 bunch basil leaves ripped, sprigs sliced
• 4 tablespoons heavy cream
• 1 pound rigatoni or penne
• 7 ounces mozzarella cow’s-milk
• 1 piece Parmesan cheese for grating