Ingredients

1 16- to 18-ounce eggplant, unpeeled, cut into 1-inch pieces

1 large onion, cut into 1-inch pieces

2 tablespoons olive oil

2 medium zucchini, trimmed, cut into 1-inch pieces

2 garlic cloves, minced

1 28-ounce can seasoned crushed tomatoes with Italian herbs

• 12 ounces penne pasta

• 1/4 cup chopped fresh parsley
• 1/4 cup chopped fresh basil
• 1 tablespoon chopped fresh rosemary
• 1 tablespoon chopped fresh thyme

Description

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