olive oil or cooking spray
1 large eggplant or 2 to 3 baby eggplant, peeled and diced
1 large onion, diced
8 sun-dried tomatoes, soaked in hot water, sliced
3 large peppers (bell peppers, hot peppers, or mixed), diced or minced
6 cloves garlic, minced
2 to 3 quarts cooked pasta (medium-sized blocky shapes)
12 green olives, coarsely chopped
1 tablespoon chopped fresh herbs, minced (oregano, thyme, basil, and rosemary, to taste)
salt, to taste
1. Coat a baking tray with cooking spray or olive oil.
2. Put all the vegetable pieces on the tray and mix them around (eggplant, onion, tomatoes, peppers, and garlic). Coat them on top with more oil or cooking spray. Place under the broiler, stirring occasionally as they develop brown spots. Remove when they are soft and most are lightly browned. Transfer to a bowl.
3. In a bowl, combine pasta, olives, herbs, and salt. Stir in vegetables.