Preheat the oven to 350°. Cook dinner the rigatoni in a large pot of boiling salted water, stirring on occasion, till al dente. Drain the pasta, reserving 1/4 cup of the cooking water. Return the pasta to the pot while making ready the sauce.
Puree the tomatoes with their juices in a blender or food processor. Walk the puree by a elegant sieve scheme over a bowl to buy away the seeds.
Warmth 1/4 cup of the vegetable oil in a large nonstick skillet. Line a large plate with paper towels. Add half of of the eggplant to the skillet and put collectively dinner over slightly high warmth, stirring on occasion, till golden brown, about 6 minutes. The usage of a slotted spoon, switch the eggplant to the plate to empty. Repeat with the final eggplant and vegetable oil and add to the indispensable batch of eggplant. Discard the oil within the skillet.
Warmth the olive oil within the identical skillet old to put collectively dinner the eggplant. Add the garlic and put collectively dinner over practical warmth, stirring on occasion, till fragrant, about 30 seconds. Add the zucchini and onion and put collectively dinner over high warmth, stirring in general, till pretty softened, about 6 minutes. Add the tomato puree, basil and oregano and simmer over practical warmth till the sauce is decreased by one-third, about quarter-hour. Slump within the eggplant and season with salt and pepper.
Fold the eggplant and zucchini sauce into the rigatoni collectively with the mozzarella and the reserved pasta cooking water. Switch the pasta to a 9-by-13-dart baking dish and sprinkle the Parmesan cheese evenly over the tip. Bake for quarter-hour, or till heated by. Abet the pasta piping hot.
The recipe could additionally be ready by Step 4 and kept at room temperature for as a lot as 2 hours. Add about 10 minutes to the baking time.
Chianti is a fundamental pairing with good dishes admire this. Take either a young 1997 Chianti or a deeper Riserva.