Ingredients
- Salt
- 1 lb eggplant, peeled if you like and cut into chunks
- 1 onion, peeled and cut into chunks
- 1 fennel bulb, trimmed and cut into chunks
- 1 zucchini, cut into chunks
- 1 red or yellow bell pepper, cored and cut into chunks
- 6 garlic cloves
- 1⁄4 cup plus 2 Tbsp olive oil, divided
- 1 cup tomato paste
- 1 (28 oz) can crushed tomatoes
- Pepper
- 1 lb whole-wheat rigatoni or other cut pasta
- 1⁄4 cup chopped fresh parsley, for garnish