Preheat the Oven

• Preheat your oven to 375°F (190°C).

Cook the Pasta

• In a large pot, cook the pasta according to package instructions until al dente. Drain and set aside.

Prepare the Vegetables

• In a large skillet over medium heat, heat the olive oil. Add the diced eggplant and zucchini, and sauté for about 5-7 minutes until they begin to soften.

Add Cherry Tomatoes and Seasonings

• Stir in the halved cherry tomatoes, Italian seasoning, salt, and pepper. Cook for another 2-3 minutes until the tomatoes are slightly softened.

Combine Ingredients

• In a large mixing bowl, combine the cooked pasta, sautéed vegetables, and marinara sauce. Mix well to ensure everything is evenly coated.

Transfer to Baking Dish

• Pour the pasta mixture into a greased 9×13-inch baking dish, spreading it out evenly.

Add Cheese Topping

• Sprinkle the shredded mozzarella and grated Parmesan cheese evenly over the top.

Bake in the Oven

• Bake in the preheated oven for 30-35 minutes, or until the cheese is melted and bubbly.

Garnish and Serve

• Remove from the oven, let cool slightly, and garnish with fresh basil before serving.