Ratatouille Pasta

Ingredients

• garlic

  minced
  4 cloves
• crushed red pepper
  ¼ tsp
• extra virgin olive oil
  3 tbsp
• red bell pepper

  seeded and chopped
  1 small
• green bell pepper or 1 cubanelle pepper

  seeded and chopped
  1 unit
• medium-sized yellow-skinned onion

  chopped
  1 unit
• eggplant

  peeled or skin on and diced
  1 small
• medium-sized zucchini

  coarsely diced
  1 unit
• kalamata black olives

  pitted and coarsely chopped
  20 unit
• capers

  drained
  2 tbsp
• coarse salt and black pepper to taste
  1 unit
• x 28 oz can crushed tomatoes
  1 unit
• handful chopped fresh flat-leaf parsley
  1 unit
• rigatoni pasta

  cooked until al dente
  ½ lb
• pine nuts

  toasted until golden
  3 oz