How to Make It
Preheat the oven to 375°. On a baking sheet, roast the eggplant for about 30 minutes, until tender. Discard the skin; coarsely chop the flesh.
In a skillet, cook the pancetta over moderate heat until crisp, 10 minutes. Drain on paper towels. Cook the onion, garlic and eggplant in the skillet over moderate heat until the onion is tender, 5 minutes. Add the tomatoes, herbs and red pepper; cook over moderately high heat until thickened, 6 minutes. Season with salt and pepper; let cool slightly.
On a floured surface, roll out the dough halves to 6-inch rounds. Spread the filling over, leaving a 1/2-inch border. Top with the pancetta, ricotta and mozzarella. Fold the dough over; crimp the edges to seal. Bake on a baking sheet for 25 minutes, until golden. Let cool slightly; serve.