Eggplant Zucchini Rigatoni with Bacon - Serving Dumplings

Ingredients

• 11 ounces rigatoni
• 1 eggplant (cut into bite-sized pieces)
• 1 zucchini (cut into bite-sized pieces)
• 1 tsp salt (divided)
• 1 tsp black pepper (divided)
• 9 ounces bacon bits
• 1 yellow onion (diced)
• 4 garlic cloves (minced)
• 2 tsp sweet paprika
• 1 tsp chili flakes
• 1 tsp dried thyme
• 5.5 ounces sun-dried tomatoes (drained, oil reserved)
• 2.5 ounces tomato paste
• 2 ounces grated Parmesan (more for serving)
• 1 cup basil leaves