Baked Pasta with Eggplant and Zucchini

Ingredients:
			500g. short pasta e.g. rigatoni, penne, farfalle, etc.
			2 X 440g. cans whole tomatoes
			4 tablespoons extra virgin olive oil
			1 large eggplant or 4 finger eggplant
			1 onion, chopped
			1 clove garlic, crushed
			2 large zucchini, sliced
			1 tablespoon finely chopped basil
			2 teaspoons finely chopped oregano or marjoram
			sea salt
			freshly ground black pepper
			250g. grated mozzarella
			1/2 cup freshly grated parmesan

Method:
		1.  Preheat oven to 180deg.C (350F). 
		2.  Cook pasta until al dente. Drain and place in a large mixing bowl. Reserve 1/4 cup of cooking liquid. 
		3.  Puree the tomatoes in a food processor. Pour the mixture through a sieve and remove seeds and reserve liquid.
		4. Cut eggplant into chunks and place in a large baking dish. Drizzle over 2 tablespoons of oil and bake until softened and starting to brown a little.
		5. Heat remaining oil in a pan and sauté the onion, garlic and zucchini until the zucchini has softened. 
		6. Add the tomato puree and herbs and simmer until the sauce has reduced by one-third. 
		7. Stir in the eggplant and season to taste. Pour sauce over pasta and stir to combine with reserved cooking liquid and mozzarella.
		8. Spoon mixture into a large shallow gratin or lasagne dish and sprinkle the parmesan over the top. Bake for 15-20 minutes, or until heated through.