1 pound/450 g rigatoni pasta
4 tablespoons/60 ml extra-virgin olive oil
1 large eggplant, cubed
10 large sun-dried tomatoes, chopped
15 infornate olives, pitted and chopped
2 dried chile peppers, crushed, optional
2 cloves garlic, chopped
1 (25-ounce/750 ml) jar tomato puree
12 ounces/400 g freshly grated mozzarella
Smoked scamorza cheese, as much as desired, roughly chopped
Freshly grated Parmigiano cheese, for sprinkling
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