Vegetable Ratatouille With Pasta

• 2 eggplants, cut into about 1/2-inch squares
• 3 large onions, coarsley chopped
• 1/2 cup olive oil
• salt and pepper
• 1 -2 medium zucchini, cut into about 1/2-inch pieces
• 1 large red bell pepper, cut into about 1/2-inch pieces
• 1 yellow bell pepper, cut into about 1/2-inch pieces (or use 2 red or 2 yellow bell peppers, but don't use green)
• 8 -9 ripe plum tomatoes, seeded and chopped
• 2 tablespoons minced fresh garlic
• 1 pinch dried thyme (or 1 teaspoon fresh chopped thyme)
• 1 lb penne (can use more than 1 pound) or 1 lb rigatoni pasta, uncooked (can use more than 1 pound)
• 1/4 cup chopped fresh parsley
• 1/4 cup chopped fresh basil
• salt and pepper
• 1/4 cup grated parmesan cheese (more for sprinkling)

1. Stir together chopped eggplants, onions, 1/4 cup olive oil and salt to taste in a large roasting pan, then roast the mixture on the second-lowest oven rack at 425 degrees for about 20-25 minutes, stirring occasionally.
2. Add in zucchini, bell peppers and 2 tablespoons oil and more salt; return to oven and roast for another 20-25 minutes or until the bell peppers are tender.
3. Meanwhile, while veggies are roasting in the oven (or you can prepare this hours in advance also) in a large saucepan, simmer the chopped tomatoes, garlic, thyme and remaining 2 tablespoons of olive oil and bit more salt to taste; simmer about 15 minutes, stirring occasionally until thickened.
4. Remove the roasting pan and stir in the tomato mixture into the roasting pan.
5. Add in about 1/4 cup Parmesan cheese; stir to combine, and season with black pepper and more salt if needed; set the roasting pan aside.
6. Cook the pasta in a large pot of boiling water seasoned with about 1 tablespoon salt; cook until JUST firm-tender; drain.
7. While the pasta is cooking, stir in fresh parsley and basil to the veggies in the roasting pan; mix to combine.
8. Add in the cooked drained pasta to about 1/3 of the veggie mixture; toss to combine.
9. Spread the remaining cooked pasta on a large serving dish and top with remaining ratatouille on top.
10. Sprinkle with grated Parmesan cheese.

eggplants, onions, olive oil, salt, zucchini, red bell pepper, yellow bell pepper, tomatoes, fresh garlic, thyme, penne, parsley, fresh basil, salt, parmesan cheese

Taken from www.food.com/recipe/vegetable-ratatouille-with-pasta-145616 (may not work)