Step 1 Preheat oven to 160°C. Spray a large saucepan with oil and place over medium-high heat. Cook onion, stirring occasionally, for 3–4 minutes or until softened. Add eggplant, cook for 2–3 minutes further, or until golden. Add garlic and zucchini and cook for 2 more minutes.
Step 2 Add mince and cook (breaking up with a wooden spoon) for 5 minutes, or until browned. Add tomato paste and cook for 1 more minute. Add tomatoes and 1/3 cup water, then lower heat and reduce to a simmer for 10 minutes, or until the sauce has thickened.
Step 3 Meanwhile, cook pasta in a large saucepan of boiling water, following packet instructions. Drain then add to beef mixture and stir until well combined.
Step 4 Transfer mixture into an 8 cup-capacity ovenproof baking dish sprayed with oil. Combine breadcrumbs and parmesan in a small bowl. Sprinkle evenly over pasta bake. Bake for 15 minutes, or until breadcrumbs are golden. Remove and set aside to cool for 2–3 minutes before serving.