Ingredients

2 pints cherry tomatoes, stemmed
6 cloves garlic, left in their skins
Extra virgin olive oil (EVOO), for liberal drizzling (about 1/2 cup), divided
2 tablespoons fresh thyme leaves
Salt and pepper
2 small to medium firm zucchini, diced into small, bite-size pieces
1 small eggplant (3/4 pound), partially peeled and diced
1 small bell pepper, chopped
1 small onion, chopped
Chopped flat leaf parsley, for garnish
1 pound rigatoni with lines, regular or whole wheat
Freshly grated Parmigiano Reggiano cheese

Serves 4-6