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1
Preheat the oven to 350u00b0F.
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2
Cook the rigatoni in a large pot of salted water, stirring occsasionally, until al dente. Drain the pasta, reserving 1/4 cup of the cooking water. Return the pasta to the pot while preparing the sauce.
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3
Puree the tomatoes with their juices in a blender or food processor and remove the seeds by passing the puree through a fine strainer placed over the bowl.
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4
In a large non-stick skillet, heat the vegetable oil over medium-high heat.Add half of the eggplant and cook, stirring occasionally, until golden brown, about 6 minutes. Using a slotted spoon, remove eggplant and place on paper towels to drain excess oil. Repeat procedure with remaining eggplant.
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5
Remove vegetable oil from skillet and add the olive oil. Over medium heat, saute the garlic until fragrant, about 30 seconds. Add the zucchini and onion and saute' for 6 minutes.
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6
Add the tomato puree, basil, and oregano. Simmer over medium heat until sauce is reduced, about 15 minutes. Stir in eggplant and season`with salt and pepper.
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7
Fold eggplant and zucchini sauce into the rigatoni along with mozzarella and reserved cooking water.
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8
Transfer the pasta to a 9x13-inch baking dish. Sprinkle Parmesan cheese evenly over the top. Bake until heated through, about 15 minutes.
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9
Serve the pasta piping hot.
