Spicy pasta baked with tomatoes, eggplant and cheese

Ingredients

• 1 pack Mitsides Conchiglie grandi (500g)
• 500ml vegetable or chicken broth
• 2 large eggplants, cut into 1cm cubes
• 250g sundried tomatoes, cut into strips
• 1 tin Mitsides chopped tomatoes (400g)
• 1 Mitsides tomato paste (70gr)
• 1 bunch fresh spinach
• 3 tablespoons fresh basil, chopped
• 1 tablespoon dried oregano
• 1 tablespoon chili paste or chili flakes
• 2 cloves garlic, crushed
• 100g goat cheese, sliced
• 100g mozzarella, sliced
• 100g parmesan, grated
• Olive oil
• Salt
• pepper