Thaw scallops, if frozen. Preheat oven to 350°F. Lightly grease a 2-quart casserole; set aside. Cook pasta according to package directions; drain.
Meanwhile, in a large nonstick skillet cook eggplant, onion, sweet pepper, and garlic in hot oil over medium heat for 4 to 5 minutes or until onion is tender. Stir in cooked pasta, tomatoes, tomato sauce, basil, salt, and black pepper. Bring to boiling. Transfer pasta mixture to the prepared casserole.
Rinse scallops; pat dry with paper towels. Place scallops on top of pasta mixture. In a small bowl combine bread crumbs and cheese; stir in melted butter. Sprinkle over scallops.
Bake, uncovered, for 20 to 25 minutes or until scallops are opaque. If desired, garnish with marjoram.