Ratatouille Rigatoni

• 1 large eggplant
• 1 small onion
• 3 tbsp. Extra virgin olive oil
• salt
• Pepper
• 2 medium yellow summer squash
• 1 medium red pepper
• 1 lb. rigatoni pasta
• 1 can crushed tomatoes
• 1 clove garlic
• 1/2 c. fresh basil leaves
• 1/2 c. freshly grated Parmesan cheese

1. Preheat oven to 450 degrees F. In 18 inch by 12 inch jelly-roll pan, combine eggplant, onion, 2 tablespoons oil, 1/4 teaspoon salt, and 1/4 teaspoon freshly ground black pepper until well mixed.
2. Spread in even layer.
3. Roast vegetables 15 minutes.
4. Meanwhile, heat large covered saucepot of salted water to boiling on high.
5. To pan with eggplant, add squash, pepper, remaining 1 tablespoon oil, 1/4 teaspoon salt, and 1/4 teaspoon freshly ground black pepper.
6. Stir gently until well mixed, then spread vegetables in even layer.
7. Roast 25 to 30 minutes longer or until vegetables are very tender.
8. While vegetables are roasting, add pasta to boiling water and cook as label directs.
9. Drain.
10. In same saucepot, heat tomatoes and garlic to boiling on medium-high; cook 4 minutes or until slightly thickened.
11. Remove saucepot from heat; add pasta and roasted vegetables and basil; stir until well combined.
12. Divide pasta and vegetable mixture among warm serving bowls.
13. Sprinkle with grated Parmesan to serve.

eggplant, onion, extra virgin olive oil, salt, pepper, red pepper, rigatoni pasta, tomatoes, clove garlic, fresh basil, freshly grated parmesan cheese

Taken from www.delish.com/recipefinder/ratatouille-rigatoni-recipe (may not work)