Baked rigatoni with eggplant | Reader's Digest Australia

Ingredients

• 2 tablespoons extra virgin olive oil
• 1 large onion, chopped
• 2 cloves garlic, crushed
• 4 tablespoons red wine
• 2 cans chopped tomatoes, about 400 g each
• 5 sun–dried tomatoes packed in oil, about 50 g in total, drained and chopped
• 1 eggplant, cut into 1 cm cubes
• 2 tablespoons chopped fresh oregano
• 250 g rigatoni or other chunky pasta tube shapes, such as penne
• salt and pepper
• ⅓ cup (25 g) fresh wholemeal breadcrumbs
• ⅓ cup (35 g) freshly grated parmesan