Proscuitto & Eggplant Rigatoni Bake

500 g dried rigatoni pasta
60 ml (1/4 cup) olive oil
eggplant halved lenthways, thinly sliced
400g x 2 diced tomatoes
375 ml 1.5 pasta sauce
185 ml (3/4 cup) chicken stock
100 g chargrilled capscium
cut into 2cm thick strips
100 g proscuitto slices, halved crossways,
halved again lenghtways
25 g (1/3 cup) shredded parmesan
Fresh basil leaves, to serve

1.  Preheat oven to 200c.  Cook the pasta in a saucepan of salted boiling water for 8 minutes or until almost al dente.  Drain.
2.  Meanwhile, heat one-third of the oil in a large frying pan over medium heat. Cook one-third of the eggplnat for 2-3 minutes each side or until light golden.  Transfer to a plate lined with paper towl. Repeat, in 2 more batches, with reamaining oil and eggplant, reheating pan between batches.
3.  Combine the tomato, pasta sauce and stock in a large bowl.  Season with salt and pepper.  Add the pasta, eggplant, capscium and proscuitto. Stir until well combined.
4.  Spoon the pasta mixture into a 2L (8-cup) capacity ovenproof dish.  Sprinkle with the parmesan.  Bake for 30 minutes or until the paremesan melts and is golden.  Sprinkle with basil leaves.