Vegetable Ratatouille With Pasta

Ingredients

• 2 eggplants, cut into about 1/2-inch squares
• 3 large onions, coarsley chopped
• 1⁄2 cup olive oil
• salt and pepper
• 1 -2 medium zucchini, cut into about 1/2-inch pieces
• 1 large red bell pepper, cut into about 1/2-inch pieces
• 1 yellow bell pepper, cut into about 1/2-inch pieces (or use 2 red or 2 yellow bell peppers, but don't use green)
• 8 -9 ripe plum tomatoes, seeded and chopped
• 2 tablespoons minced fresh garlic
• 1 pinch dried thyme (or 1 teaspoon fresh chopped thyme)
• 1 lb penne (can use more than 1 pound) or 1 lb rigatoni pasta, uncooked (can use more than 1 pound)
• 1⁄4 cup chopped fresh parsley
• 1⁄4 cup chopped fresh basil
• salt and pepper
• 1⁄4 cup grated parmesan cheese (more for sprinkling)

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