Active Time

　　35 min

　　Total Time

　　35 min

　　

Ingredients

Makes 6 main-course servings

　　5 tablespoons olive oil

　　1 medium onion, chopped

　　1 lb eggplant, peeled and cut into 1/2-inch cubes

　　1 large red bell pepper, cut into 1/3-inch pieces

　　1 lb zucchini, cut into 1/2-inch cubes

　　3/4 lb cherry tomatoes, halved

　　2 garlic cloves, chopped

　　2 (3-inch) fresh thyme sprigs plus 1 teaspoon chopped fresh thyme leaves

　　3/4 teaspoon salt

　　1/4 teaspoon black pepper

　　1 lb medium pasta shells

　　2 tablespoons finely chopped fresh flat-leaf parsley

　　1 (6-oz) log soft mild goat cheese (3/4 cup)

　　

Step 1

Heat 3 tablespoons oil in a 12-inch heavy skillet over moderately high heat until hot but not smoking, then sauté onion, stirring frequently, until lightly browned, about 4 minutes. Add eggplant, bell pepper, and remaining 2 tablespoons oil and cook, stirring occasionally, until eggplant begins to soften, about 5 minutes. Add zucchini, tomatoes, garlic, thyme sprigs, salt, and pepper and simmer briskly, uncovered, stirring occasionally, 15 minutes. Season with salt and discard thyme sprigs.

　　

Step 2

While sauce simmers, cook pasta in a 6- to 8-quart pot of boiling salted water , uncovered, until al dente.

　　

Step 3

Meanwhile, sprinkle parsley and chopped thyme on a small plate. Roll goat cheese log in herbs to coat well.

　　

Step 4

Drain pasta and transfer to a large shallow bowl. Spoon sauce over pasta and serve topped with slices of goat cheese.