Roasted vegetables are so versatile. You can serve them as a side dish, puree them in a soup or add them to your favorite pasta; you can't go wrong.

Roasting vegetables before baking them with the pasta in the following dish brings a rustic, rich flavor to the meal. You can add zucchini, cauliflower florets, leeks or other peppers for a more complex flavor. Sometimes I'll throw in some black pitted olives to give the pasta a slightly briny addition.

The melted, smoky provolone adds a comforting touch. If you want, you can hold back a couple of tablespoons of provolone from the mixture and sprinkle on the top along with the Parmesan cheese.

I like this vegetarian dish because it is perfect for a party buffet or as a family style meal. I often serve this for award show viewing because it is a one-dish meal. For those who need more protein, you can also add shredded cooked chicken or cooked sweet or hot sausage. If you have vegetarians and meat lovers, I suggest you divide the pasta mixture and serve two casseroles so everyone is happy. I particularly like this party dish because it won't overwhelm whatever else I might serve with it. Serve it alone or with a favorite simple chicken, fish or beef dish.

Pasta with Roasted Vegetables, Tomatoes and Provolone Cheese

Serves 6

For the vegetables:

2 tablespoons olive oil

1 small onion, finely chopped

1 large eggplant, peeled and cut into 1 1/2-inch pieces

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