Early Summer Pasta

eggplant
tomatoes
red onion
chopped garlic
olive oil
salt pepper
whole wheat pasta (rigatoni)
rosemary
thyme
red pepper flakes
parmesan cheese

Heat the oven to 400 F.

Chop the eggplant, tomatoes, and red onion into chunky pieces. Place on a baking sheet and drizzle lightly with olive oil and season with salt and pepper. Bake until the vegetables are soft and starting to color.

Meanwhile, cook the pasta. Drain the water and return to the pot, but remove from the heat.

Add the baked vegetables, garlic, rosemary, thyme, and red pepper. Stir and top with grated parmesan.