Preheat a saucepan over moderately high heat. Sauté the pancetta in oil until slightly browned. Add the eggplant, onion, celery and carrots to the pan and sweat to soften.
Add the ground pork and cook until no longer pink. Stir in the garlic and cook until aromatic, 20-30 seconds.
Pulse the tomatoes in a blender for 3-4 seconds before adding them to the saucepan, along with the bay leaf and vegetable stock. Stir together and bring to a simmer. Cover with a lid and let it simmer for two hours. Check occasionally, adding more stock if needed to prevent scorching. Taste and season with salt to your tastes.
Add the garganelli noodles to a separate pot of lightly salted boiling water. Cook the pasta al dente then remove from the water, retaining the liquid.
Adjust the consistency of the sauce with the retained liquid if needed. Toss the cooked pasta in the sauce to coat. Garnish with parmesan.