"Rata-nesca"

The following recipe is a combination of ratatouille and pasta puttanesca.  Basically it's a puttanesca using roasted vegetables. 

When roasting vegetables, I make a double batch.  So the first night we have our BBQ hamburgers/chicken/steak with roasted veggies.  The second night, I use the leftover veggies in the following dish.  It's a quick and delicious pasta dish.  If you've never tried eggplant, give it a try.  It's great grilled!

Roasted Veggies:  Use what you like.  Here's what I used.
1 eggplant, peeled and cut into rounds
2 zucchini, sliced
Mushrooms
Red onion, sliced into rounds
Garlic cloves, roughly chopped
Toss with olive oil and salt.  Place eggplant directly on grill,  Use a grill basket for everything else.  Grill until the vegetables are soft. 

Take leftover veggies and roughly chop.  Use in the following dish "Rata-nesca".

1 box Barrilla Plus penne pasta (high fiber but no one will know), cooked al dente
2/3 jar Marinara sauce
Leftover roasted vegetables
Handful Kalamata olives, chopped (make sure you buy the pitted ones)
1 heaping Tbl capers
Handful of roughly chopped fresh basil, or use the basil found in a tube in the produce section (which is what I always keep in the refrigerator and use instead of dried basil), or 1 tsp dried basil
dried red pepper flakes, to taste

Mix all ingredients together,  Use enough sauce so that the mixture is well coated.  Place in a pyrex or casserole dish.  Sprinkle parmesan cheese on top and cover with foil.  Bake at 350 for about 25 minutes.  Remove foil and continue baking for about 5 more minutes.

* This dish freezes well.