Heat the grill over high heat. Place the eggplant onto the grill and cover the lid. Cook for about 20 minutes, turning the eggplant every 5 minutes or so. The eggplant should be blackened on the outside and tender on the inside. Let cool slightly, peel off the skin, and roughly chop.

Bring a large pot of salted water to a boil.

Heat a 12” skillet over medium heat. Add 1 tablespoon of olive oil and the pecans. Toast for about a minute until golden and fragrant, then season with salt.

Add 2 tablespoons of olive oil and the shallot. Cook for 1-2 minutes. Add the diced tomatoes and a pinch of salt. Cook for 5 minutes, stirring often.

Stir in the tomato paste and red pepper flakes. Add eggplant, red wine vinegar, honey, and raisins. Reduce heat and cook for about 2 minutes.

Add ½ cup of pasta water and bring the sauce to a simmer. Drain the pasta and add it to the sauce. Stir to coat. Stir in a ¼ cup of olive oil and the parsley. Adjust salt if needed.

Plate the pasta with crumbled goat cheese and toasted pecans over top. Garnish with more red pepper flakes and parsley.