Preheat the oven to 400 degrees F.
While the rigatoni
cooks in salted boiling water, prepare the sauce. In a saucepan
heat up the olive oil and saute the eggplant
, sun-dried tomatoes, olives, chile
peppers, if using, and garlic, for a few minutes. Add the tomato puree and salt. Let the sauce cook for approximately 10 minutes on medium heat.
the rigatoni; add the pasta to the saucepan, sprinkle with some Parmigiano and cook for another 30 seconds. Then place 1/2 the rigatoni in a baking dish
, adding a layer of 1/2 the mozzarella
, 1/2 the scamorza and another sprinkle of Parmigiano cheese
over the pasta. Add the remaining rigatoni, and follow with a final layer of all the cheeses. Bake for 20 to 30 minutes or until golden brown.