Ratatouille Riggies: Eggplant Marinara with Rigatoni and Zucchini

Name: Ratatouille Riggies: Eggplant Marinara with Rigatoni and Zucchini
Ingredients: 1 pound small, firm eggplant; 4 tablespoons extra virgin olive oil (EVOO), plus more for drizzling, divided; Salt; black pepper; 1 pound whole wheat or whole grain rigatoni rigate or other short-cut rigate pasta; 2 small, firm zucchini (about 1 pound), thinly sliced; Flour, for coating; 3 large cloves garlic, grated or chopped, divided; 1 onion, finely chopped; A couple sprigs rosemary, finely chopped, or a healthy teaspoon dried leaves; A few sprigs thyme, finely chopped, or a scant teaspoon dried leaves; About 1 cup chicken stock or vegetable stock; 1 large roasted red pepper; 2 tablespoons tomato paste; 1 can plum tomatoes in puree (28 ounces); Crushed red pepper (optional); A handful of fresh basil, chopped or torn; A handful of fresh parsley, chopped; Parmigiano-Reggiano cheese, for grating and passing around the table

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Pre-heat the oven to 450°F. Halve the eggplant and score the exposed flesh with shallow crisscross cuts. Drizzle or lightly brush the cut surface with EVOO and season with salt and black pepper. Pl

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Ingredients

1 pound small, firm eggplant
4 tablespoons extra virgin olive oil (EVOO), plus more for drizzling, divided
Salt
black pepper
1 pound whole wheat or whole grain rigatoni rigate or other short-cut rigate pasta
2 small, firm zucchini (about 1 pound), thinly sliced
Flour, for coating
3 large cloves garlic, grated or chopped, divided
1 onion, finely chopped
A couple sprigs rosemary, finely chopped, or a healthy teaspoon dried leaves
A few sprigs thyme, finely chopped, or a scant teaspoon dried leaves
About 1 cup chicken stock or vegetable stock
1 large roasted red pepper
2 tablespoons tomato paste
1 can plum tomatoes in puree (28 ounces)
Crushed red pepper (optional)
A handful of fresh basil, chopped or torn
A handful of fresh parsley, chopped
Parmigiano-Reggiano cheese, for grating and passing around the table