Preheat oven to 400ºF. Arrange the eggplant slices on a rimmed baking sheet. Brush both sides with the oil then season with the coriander, paprika, and salt and pepper to taste. Place in the oven and roast for about 20 minutes, flipping them once in the middle of cooking, until golden brown on both sides and softened. When cool enough to handle, roughly chop the eggplant.
While the eggplant is cooking, bring a large pot of salted water to a boil. Cook the orecchiette according to package directions. Drain and reserve.
To make the sauce, heat a large saucepan over medium heat. Add the olive oil and garlic and cook until aromatic (about 30 seconds). Add the tomatoes and eggplant and cook until softened (about 10 minutes). Depending on how juicy the tomatoes are, you might need to add a splash of water to help break them down.
Just before serving, stir in the pesto, bocconcini, and orecchiette. Taste and adjust seasoning. Divide between 4 bowls and sprinkle with basil.