Baked Rigatoni With Zucchini And Eggplant

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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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