Pasta with Ratatouille Style Vegetables

Ingredients

• 2 Tbs. olive oil, plus more as needed
• 1 large onion, finely chopped
• 1 red bell pepper, seeded, thinly sliced and slices cut crosswise into thirds
• 1 yellow bell pepper, seeded, thinly sliced and slices cut crosswise into thirds
• 2 tsp. minced fresh thyme
• Red pepper flakes, to taste
• Coarse kosher salt and freshly ground black pepper, to taste
• 1 can (28 oz./875 g) Italian tomatoes, preferably San Marzano, with juices
• 3/4 cup (6 fl. oz./180 ml) dry white wine
• Pinch of sugar (optional)
• 2 Asian eggplant, cut lengthwise into thirds
• 2 zucchini, cut lengthwise into thirds
• 1/4 cup (1/3 oz./10 g) chopped fresh basil
• 12 oz. (375 g) rotini or fusilli pasta, preferably multigrain
• Fresh goat cheese, crumbled, for serving

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