Position rack in upper third of oven; preheat to 400°F.
In a 10 or 12-inch oven-proof skillet or cast iron pan, warm 2 tsp oil over medium-high heat. Brown sausage 5 minutes; drain on paper towels. Discard all but 1 tbsp fat in the pan (I didn't have any fat to discard due to the sausage I used). Set pan over medium-high heat and add 2 more tsp olive oil. Add eggplant and cook 6 minutes; transfer to a large bowl. Set pan back over medium heat and warm 1 tbsp oil. Add onion and cook 5-6 minutes. Add garlic; cook 1 minute. Add wine; increase heat to medium-high and bring to a boil, scraping up browned bits. Cook 3 minutes. Add tomatoes and juices; simmer 10 minutes. Meanwhile, cook your pasta.
Add sausage, pasta, basil, olives, 2 cups mozzarella and tomato sauce to the bowl with the eggplant; stir to combine. Season with salt and pepper to taste. Transfer back to the pan. Sprinkle 1/2 cup mozzarella and Parmigiano-Reggiano over pasta. Cover with oven-proof lid or foil; bake 25 minutes. Uncover; broil at 500°F for 5 minutes until bubbly.
Source: Williams Sonoma