1 big eggplant, diced large
2 zucchini, diced large
Salt, pepper, etc.
5 cloves garlic, minced
Big can of tomatoes
Mozzarella, torn or sliced
Romano, or other hard cheese, finely grated
Roast eggplant and zucchini at 500F with oil and salt, until golden on a few sides.
Make sauce. Cook garlic in a couple glugs of oil, until softened. Add pepper flakes, oregano, basil, pepper, fennel. Squeeze whole tomatoes to break them up; reserve juice or purée. Stir occasionally until thickened and tasty.
Parboil linguini, or other pasta.
Layer veg, pasta, cheeses, and sauce in a baking dish. Bake at 400F until melty and less liquidy.