Baked Rigatoni With Zucchini And Eggplant

Ingredients

• 1 pound rigatoni
• One 28-ounce can peeled Italian tomatoes
• 1/2 cup vegetable oil
• 1 large eggplant, cut into 1/3-inch dice
• 1/4 cup extra-virgin olive oil
• 1 garlic clove, finely chopped
• 2 large zucchini, halved lengthwise and sliced crosswise 1/3 inch thick
• 1 medium onion, thinly sliced
• 1/4 cup torn basil leaves
• 1 teaspoon dried oregano
• Salt and freshly ground pepper
• 1/2 pound mozzarella, shredded
• 1/2 cup freshly grated Parmesan cheese (2 ounces)

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