"Roasted Eggplant, Pepper and Tomato Pasta | Rachael Ray"

Name: "Roasted Eggplant, Pepper and Tomato Pasta | Rachael Ray"
Ingredients: 24 firm fairy tale (tiny) eggplants, halved (OR 8-10 small, firm, round eggplants or Japanese eggplants, cut into 6-8 thin spears per eggplant); ¾ pound small/finger peppers and chili peppers (sweet and hot varieties combined), halved, seeded and cut into strips lengthwise; Salt; 5-6 cloves garlic, crushed; 2-2 ½ pounds cherry, plum or medium-sized tomatoes, halved or cut into wedges; 2 tablespoons fresh thyme; 3 tablespoons tomato vinegar or aged balsamic vinegar; Black pepper; EVOO non-aerosol cooking spray; 1 pound casarecce or other short-cut pasta; Fancy, fruity EVOO, for drizzling; Ricotta salata for grating, to serve; ½ cup chopped flat-leaf parsley and mint combined, to serve

rachaelray.com

"Rachael roasts the best of late summer's produce\u2014eggplants, peppers and tomatoes\u2014and tosses it with pasta for a healthy, quick + easy dinner."

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Ingredients

24 firm fairy tale (tiny) eggplants, halved (OR 8-10 small, firm, round eggplants or Japanese eggplants, cut into 6-8 thin spears per eggplant)
¾ pound small/finger peppers and chili peppers (sweet and hot varieties combined), halved, seeded and cut into strips lengthwise
Salt
5-6 cloves garlic, crushed
2-2 ½ pounds cherry, plum or medium-sized tomatoes, halved or cut into wedges
2 tablespoons fresh thyme
3 tablespoons tomato vinegar or aged balsamic vinegar
Black pepper
EVOO non-aerosol cooking spray
1 pound casarecce or other short-cut pasta
Fancy, fruity EVOO, for drizzling
Ricotta salata for grating, to serve
½ cup chopped flat-leaf parsley and mint combined, to serve