Sicilian-Style Baked Penne Gratin

First, bring a large pot of water to a boil and add a generous pinch of salt. Cook the penne according to the package instructions until al dente. Drain and set aside.

Next, heat some olive oil in a large skillet over medium heat. Add the diced eggplants and sliced zucchinis and sauté until they start to soften.

Once the vegetables are tender, add the minced onion to the skillet and cook until it becomes translucent.

Pour in the crushed tomatoes and stir to combine. Season with salt, pepper, and oregano to taste.