1 cup canned fire-roasted diced tomatoes, drained
1/2 cup tomato paste
1/4 cup finely chopped fresh basil
1 tsp. chopped garlic
1/8 tsp. red pepper flakes
1/8 tsp. each salt and black pepper
1 1/2 cups cubed eggplant
3/4 cup chopped red bell pepper
3/4 cup sliced and halved zucchini
3/4 cup roughly chopped onion
3 oz. (about 1 cup) uncooked high-fiber elbow macaroni
1/4 oz. (about 2 tsp.) chopped pine nuts