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Ingredients

• 12 ounces  penne or other short pasta
• 1 tbs.  olive oil
• 1   eggplant (1 pound), cut into 1/2-inch cubes (4 cups)
• 2 medium-size  zucchini (1 pound total), quartered lengthwise and sliced (3 cups)
• 1 medium-size  onion, diced
• 2 cloves  garlic, minced
• 2 large  tomatoes, chopped (3 cups)
• 1/2 cup  Kalamata olives, pitted and quartered
• 2 tbs.  capers, drained
• 1 tbs.  fresh thyme leaves
• 3/4 tsp.  salt
• 1/4 tsp.  black pepper
• 6 ounces  goat cheese, crumbled
• 1/2 cup  milk
• 2 tbs.  finely grated Parmesan cheese

Description

This Vegetable And Pasta Casserole Dish Includes Penne Pasta Tossed With Summer Vegetables--eggplant, Zucchini, And Tomatoes--and A Tart Goat Cheese Sauce.

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