Ingredients
  • 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
Preparation

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.