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Ingredients

• 1 pound small, firm eggplant
• 4 tablespoons extra virgin olive oil (EVOO), plus more for drizzling, divided
• Salt and 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

Description

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