Preheat oven to 180°C or 160°C fan forced. Heat oil in a large saucepan pan over a medium-high heat. Cook onion, stirring occasionally for 3-4 minutes or until softened. Add eggplant and mushrooms, cook for 3-4 minutes further or until golden. Add garlic and zucchini, cook for 2 minutes more.
Add mince, cook breaking mince up with a wooden spoon for 5 minutes or until browned. Add tomato paste, cook for 1 minute. Add tomatoes and ¼ cup (60ml) water, bring to a simmer for 10 minutes or until thick.
Meanwhile, cook pasta in a large saucepan of boiling water, according to packet instructions, or until al dente. Drain. Return to pan.
Add the mince mixture to pasta, stir until well combined. Transfer mixture to a 2 litre (8 cup) capacity oven proof baking dish sprayed with olive oil. Combine breadcrumbs and cheese in a small bowl. Sprinkle evenly over pasta bake. Bake for 20 minutes or until golden. Set aside to cool for 2 minutes before serving.
This pasta bake is suitable to freeze. Divide between small individual serve containers, cover with an airtight lid and freeze.