| 1 box | BARILLA Mezzi Rigatoni |
| 1/4 cup | extra virgin olive oil |
| 3 cloves | garlic, minced |
| 1 each (1 pound) | eggplant, peeled, cut into large chunks |
| 1 | red pepper, cut into large chunks |
| 2 | green peppers, cut into large chunks |
| 1 large | onion, cut into large chunks |
| 1/4 cup | sun-dried tomatoes, drained, reserving 2 tablespoons oil |
| 1/2 cup | pitted green olives, coarsely chopped |
| 1 tablespoon | mixed fresh herbs, chopped (basil, oregano and thyme) |
| 3/4 teaspoon | salt |
MIX oil and garlic. Place eggplant, peppers and onion on baking pan; drizzle with oil mixture and toss gently.
BROIL 13 to 15 minutes, or until vegetables are tender and lightly browned, stirring frequently.
COOK Mezzi Rigatoni according to package directions; drain and return to pot.
ADD cooked vegetables, sun-dried tomatoes with reserved oil, olives, herbs and salt to hot pasta; toss. Transfer to serving platter.
Sprinkle with 1/4 cup freshly grated Parmigiano cheese, if desired. Drizzle with additional olive oil, if desired.