Creating this Eggplant Pasta Bake With Tomato & Zucchini is straightforward. Just follow these simple steps:

1. Preheat Oven: Preheat your oven to 375°F (190°C).
2. Prep Vegetables: Heat olive oil in a large skillet over medium heat. Add the chopped onion and sauté until translucent, about 5 minutes. Add garlic and cook for another minute.
3. Sauté Eggplant and Zucchini: Add diced eggplant and zucchini to the skillet. Season with salt, pepper, oregano, and basil. Cook for about 7-10 minutes until the vegetables are softened.
4. Cook Pasta: While the veggies are cooking, boil a pot of salted water. Add pasta and cook according to package instructions until al dente. Drain and set aside.
5. Mix Sauce and Pasta: In a large mixing bowl, combine cooked pasta and marinara sauce. Stir in the sautéed vegetables until everything is well incorporated.
6. Layer the Bake: In a greased baking dish, pour half of the pasta mixture. Sprinkle half of the mozzarella cheese on top. Add the remaining pasta mixture and finish with the rest of the mozzarella and Parmesan cheese.
7. Bake: Cover the dish with foil and bake for 30 minutes. Remove the foil and continue baking for an additional 15 minutes, or until the cheese is bubbly and golden.
8. Cool and Serve: Once baked, allow the dish to cool for about 10 minutes before serving. Garnish with fresh basil if desired.

With these simple steps, your Eggplant Pasta Bake With Tomato & Zucchini will be perfect for serving!