Pasta Al Forno: Oven Baked Pasta

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1 pound/450 g rigatoni pasta

4 tablespoons/60 ml extra-virgin olive oil

1 large eggplant, cubed

10 large sun-dried tomatoes, chopped

15 infornate olives, pitted and chopped

2 dried chile peppers, crushed, optional

2 cloves garlic, chopped

1 (25-ounce/750 ml) jar tomato puree

Salt

12 ounces/400 g freshly grated mozzarella

Smoked scamorza cheese, as much as desired, roughly chopped

Freshly grated Parmigiano cheese, for sprinkling