Preheat the grill to high heat. Cut the eggplant in half lengthwise and brush the cut sides with olive oil. Grill for about 20 minutes, turning occasionally, until charred and tender.

While the eggplant cools, boil salted water in a large pot. Cook the orecchiette pasta according to package instructions (about 8-10 minutes), reserving a cup of pasta water.

In a skillet, heat olive oil over medium heat. Add pecans and toast for 3-4 minutes until golden brown, then season with salt and set aside.

In the same skillet, add more olive oil and raise heat to medium-high. Add diced shallots and cook for 5-7 minutes until caramelized.

Add diced tomatoes to the skillet with a pinch of salt and cook for about 5 minutes until tomatoes soften and juices are released.

Stir in tomato paste and red pepper flakes, cooking for about a minute. Add chopped charred eggplant, red wine vinegar, honey, and optional raisins. Simmer for 2 minutes.

Pour in the reserved pasta water, bring to a simmer, and add the drained orecchiette. Toss to combine, adjusting sauce with more pasta water as necessary.

Remove from heat, drizzle with olive oil, and toss in fresh parsley. Serve with crumbled goat cheese and toasted pecans.