Ratatouille Pasta

Ingredients

 * 4 cloves garlic, minced
 * ¼ tsp crushed red pepper
 * 3 tbsp extra virgin olive oil
 * 1 small red bell pepper, seeded and chopped
 * 1 green bell pepper or 1 cubanelle pepper, seeded and chopped
 * 1 medium-sized yellow-skinned onion, chopped
 * 1 small eggplant, peeled or skin on and diced
 * 1 medium-sized zucchini, coarsely diced
 * 20 kalamata black olives, pitted and coarsely chopped
 * 2 tbsp capers, drained
 * coarse salt and black pepper to taste
 * 1 x 28 oz can crushed tomatoes
 * handful chopped fresh flat-leaf parsley
 * ½ lb rigatoni pasta, cooked until al dente
 * 3 oz pine nuts, toasted until golden

Directions

 * 1) Heat garlic and crushed pepper in oil in a deep skillet or pot over medium heat until garlic sizzles.
 * 2) Add peppers, onion, eggplant, zucchini, olives, capers, salt and pepper.
 * 3) Cover pan, reduce heat to medium-low and cook vegetables down, stirring occasionally, until eggplant begins to break down, for 10 to 15 minutes.
 * 4) Add tomatoes and parsley, and heat through.
 * 5) Toss with pasta, and top with toasted pine nuts.