1 small eggplant, cut into 3/4-inch pieces
2 to 3 small potatoes (unpeeled), cut into 3/4-inch pieces
2 to 3 carrots, thinly sliced
1 1/2 medium red onions, cut in 1-inch pieces
1 c. mushrooms, quartered
8 large garlic cloves, crushed
1/2 tsp. crumbled thyme
1/2 tsp. crumbled rosemary
2 Tbsp. olive oil
2 c. broccoli florets
1 lb. rigatoni (shell or fusilli pasta)
2 Tbsp. grated Parmesan cheese

Preheat oven to 400°. Combine first 8 ingredients in a large roasting pan. Add olive oil and toss to coat well. Bake until vegetables are tender, stirring occasionally, about 45 minutes. Add broccoli. Bake until crisp and tender (about 10 minutes).

Cook pasta until tender. Add 1/2 cup pasta water to vegetables in roasting pan. Drain pasta. Add to pan. Toss pasta with vegetables. Transfer to serving bowl. Sprinkle with grated Parmesan cheese and serve.

Other vegetables can also be used (red and green pepper).