4 cup 1L cubed Asian eggplant (with peel), 1-1/2inch (3.8cm) pieces
4 cup 1L clubbed zucchini (with peel), 1-1/2inch (3.8cm) pieces
2 to 1/2 cup 625mL chopped red pepper (1inch, 2.5cm, pieces)
1 cup 250mL chopped red onion (1inch, 2.5cm, pieces)
24 cherry tomatoes
1/4 cup 60mL Olive oil
1 tbsp 15mL Finely chopped fresh rosemary (or 3/4tsp, 4mL, dried, crushed)
2 garlic cloves, mined (or 1/2tsp, 2mL, powder)
1/2 tsp 2mL Coarsely ground pepper
8 cup 2L water
1 tsp 5mL salt
2 to 1/2 cup 625mL rigatoni pasta
1/2 cup 125mL grated Romano cheese
3/4 tsp 4mL salt