1. Preheat oven to 400°F (204°C).
2. Cut eggplant in half and place cut-side down on a baking sheet with potatoes.
3. Bake eggplant and potatoes until fork-tender, about 50 minutes.
4. Let sit until cool enough to handle.
5. Scoop eggplant flesh and puree; place in a strainer for 30 minutes.
6. Scoop potato from skin and rice into a bowl.
7. Once drained, add eggplant pulp, egg, and a cup of flour.
8. Stir until mixed, then dump onto a lightly floured surface.
9. Lightly knead dough until combined, dusting with flour as needed.
10. Roll dough into 1-inch thick logs, dusting with flour as needed.
11. Cut dough into 1-inch pieces and place on a lightly floured baking sheet.
12. Refrigerate until needed.

To make the sauce

1. In a non-stick pan, heat oil over medium heat until lightly smoking.
2. Add onion and eggplant; cook until soft and lightly browned, stirring as needed, about 8 minutes.
3. Add garlic and cook for 1-2 minutes.
4. Add remaining sauce ingredients; cook over low heat until very thick, about 30 minutes.
5. Heat a large pot of lightly salted water to a boil.
6. Cook gnocchi until they float to the top, then remove to a large bowl.
7. Add sauce to the bowl and toss gnocchi to coat.
8. Serve gnocchi topped with extra sauce, shredded ricotta salata, and baby basil leaves.