Bring to boil a big pot of salted water for cooking the pasta.

Preheat oven to 400F.

In a large skillet, add 2 tablespoons of olive oil and the garlic; when it is golden, sautés until slightly brown.

Add the Tomato Puree or halved tomatoes. Add a big pinch of Gops and let simmer until the tomatoes are soft.

Cook over low heat for about 25-30 minutes, seasoning with torn basil leaves.

While the tomato sauce is cooking, cut the cheese into little cubes and set aside.

In another skillet, add oil for sautéing the eggplant 4+ tablespoons.

Sauté the eggplant until soft and browning.

Add the Anelletti pasta and cook a minute less than al dente. Drain the pasta and transfer it to the pan with the already cooked tomato sauce.

Mix the pasta well with the sauce and cook over low heat for about 2 minutes.

Remove from heat and add the eggplant, and then the cheese, mix well.

In a baking pan, drizzle with olive oil and Spread some breadcrumbs on the bottom of the baking dish.

Fill the pan with the pasta, and level it all out.

Sprinkle the top with Grana or Parmigiana cheese and some bread crumbs.

Place in Preheated oven and bake for 5 minutes, or enough time for the cheese to brown.