Heat olive oil in frying pan with eggplant cut in cubes, sauté and season with salt and pepper. Cook about 10 minutes decrease the heat and add the garlic. Sauté for another minute or two, remove from pan and put in bowl. Add a little more olive oil to pan and add in sausage. Cook sausage. Put in wine and let the sausage cook with that. Add red pepper flakes. When all cook add in bowl with eggplant. Cook pasta until less than ardente. It will finish cooking in oven when it is all together (cook approx. 1 minute). Throw spaghetti and all other ingredients in a bowl and mix well. Roll out crust and put in spring form pan, put crust up the sides of the pan. Pour ingredients in crust. Roll the rest of the crust on the top (like a pie). Tuck in. Poke holes in top to let steam escape.
Bake 1 1/2 hours at 375º
Let stand 20 minutes to 1/2 hour before serving. Cut around spring form pan before you release it.