Easy Summer Pasta

By roasting tomatoes, eggplant, and zucchini together, you end up with a atatouillelike mixture. Just whack it all in the oven for an hour and come back when you are ready to cook the penne. Throw on some torn mozzarella near the end so that it melts over the vegetables and combine with the pasta and some crème fraîche or ricotta.
1 1/4 cups / 10oz / 300g halved cherry tomatoes
2 medium zucchini
1 aubergine, cut into -inch cubes
1 tablespoon olive oil or canola oil
2 teaspoons mixed dried herbs
(I like herbes de Provence)
2 3/4 oz / 75g fresh mozzarella cheese, torn into medium strips
1 1/2 cups / 5 1/2 oz / 150g dry whole-wheat penne pasta or 3 cups / 11oz / 300g cooked
- Book Name: The Savvy CookBook