1/2 cup fine dry breadcrumbs 1 tablespoon extra-virgin olive oil 2 small zucchini, chopped 1 medium eggplant (about 1 pound), chopped 1 green or red bell pepper, seeded and chopped 1 medium onion, chopped 1 stalk celery, sliced 1 clove garlic, minced 1 28-ounce can plum tomatoes, drained and coarsely chopped, juice reserved Salt & freshly ground pepper to taste 1 pound dried penne rigate or rigatoni 1 1/2 cups coarsely grated part-skim mozzarella cheese 2 large eggs, lightly beaten 2 tablespoons freshly grated Parmesan cheese 1. Preheat oven to 375°F. Coat a 3-quart baking dish with nonstick spray. Coat the dish with 1/4 cup breadcrumbs, tapping out the excess. Put a pot of water on to boil for cooking pasta. 2. Heat oil in a large nonstick skillet over medium-high heat. Add zucchini, eggplant, bell pepper, onion and celery; cook, stirring occasionally, until tender, about 10 minutes. Add garlic and cook, stirring, for 1 minute more. Add wine and stir until almost evaporated, about 2 minutes. Add tomatoes and juice. Bring to a simmer and cook until thickened, 10 to 15 minutes. Season with salt and pepper. Transfer to a large bowl and let cool to room temperature. 3. Meanwhile, cook penne (or rigatoni) in boiling salted water until al dente, 8 to 10 minutes. Drain and rinse well. Toss pasta with the vegetable mixture and stir in mozzarella. 4. Spoon the pasta mixture into prepared baking dish and drizzle eggs evenly over the top. In a small bowl, combine remaining 1/4 cup breadcrumbs and Parmesan. Sprinkle evenly over the top. 5. Bake pasta until golden and bubbly, 40 to 50 minutes. Let stand for 10 minutes before serving
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