Ratatouille...your kids will be eating eggplant...go figure

Those baby eggplants from my last trip to Costco had to go into something. So inspired by that little rat in the movie my version of ratatouille tonight with a pasta twist for the little people of the house.

First for the roasted veg (ratatouille), using a large pan 10 X 15 that can withstand 500 degree oven pour about 2-3 Tbsp. olive oil, pepper, and about 2 tsp of dried oregano. Turn oven to 500 degrees and place rack in lowest position. Into the pan toss 2 baby eggplants cut in 1/8ths lengthwise, one medium zucchini in strips 2" by 1/2" square, 2 red peppers in 1/2" strips, 4-5 smashed cloves of garlic, and one red onion cut in chunks with the olive oil and spices (no salt as it will draw the moisture from the eggplant..). Roast in the oven for about 30 minutes tossing every 10 min.
Meanwhile in a pan saute 1 clove of garlic minced in 1Tbsp olive oil with 1 tsp dried oregano and 1/4tsp dried basil, and s & p. Add 1-28oz can of whole tomatoes and simmer while the veggies roast.
Fill a large pot with water for pasta, add salt when water simmers and cook about 500g of whole wheat tube pasta. Assembly - add half the roasted veg to the tomatoes and use immersible blender to puree sauce. Toss with noodles. Top pasta with remaining whole veg and serve with parmesan(fresh is best, but there are some great options for pre-grated - preferably not the green can that does not require refrigeration - how does that work??).

Voila...kids eating eggplant...unbeknown to them...hahahaha...