1 box rigatoni pasta*
3 Tbs. EVOO (extra virgin olive oil)
2 small Italian eggplants, sliced in 1/2" disks
1 zucchini, sliced in half, lengthwise
1 small onion, sliced
1 red bell pepper
1 Tbs. bottled, chopped galic
Red pepper flakes
Salt* and pepper

Preheat a grill pan over MH heat
Cook pasta according to package, drain.  Drizzle with 1 tsp EVOO.
Lightly brush vegetables with EVOO. 
Place vegetables on grill pan 3 minutes per side.  Cool for 5 minutes then slice into bite-size pieces.

In pot used to cook pasta, heat 2 Tbs. EVOO over M heat.
Add garlic and red pepper flakes to taste.  Cook and stir 1 minute.
Add vegetables and pasta and toss.
Add salt and pepper to taste.

For a healthier option, substitute whole wheat pasta and sea salt.  Any variety of vegetables can be used.  Lean meat or tofu can be added for extra protein.