Ingredients
The following ingredients have 4 Servings
- 1 eggplant
- diced
- Salt and pepper
- 2 small zucchini
- seeded and diced
- 1 onion
- chopped
- Olive oil
- for liberal drizzling
- 24 cocktail tomatoes
- 1 red chili pepper
- thinly sliced
- 2 tablespoons fresh thyme
- 4 cloves garlic
- sliced or crushed
- A couple sprigs fresh thyme
- 1 pound penne rigate
- Freshly grated Parmigiano-Reggiano cheese
Instruction
- Salt eggplant and let it drain on kitchen towels
- Preheat oven to 425°F and set racks in the upper and lower third of oven
- On a baking sheet, arrange drained eggplant, zucchini, onions and drizzle with EVOO; season with salt and pepper
- On a second baking sheet, arrange tomatoes, chili pepper, garlic, thyme, salt and pepper, and drizzle liberally with EVOO
- Roast vegetables and tomatoes 20-25 minutes, rotating pans halfway through
- Eggplant and zucchini should be browned and tender, and the tomatoes burst
- Bring a large pot of water to a boil for the pasta
- Add salt and pasta
- Mash tomatoes, garlic and chilies together in a serving bowl; stir in eggplant and zucchini
- Add half a cup of starchy cooking water to the sauce, drain pasta and add it to the bowl
- Toss everything together to combine and adjust seasoning
- Serve topped with a few drizzles of EVOO and cheese
