Roasted {Summer} Vegetable Pasta

INGREDIENTS

1/2 lb

whole-wheat spaghetti (boiled according to package directions, drained and set aside)

eggplant (about 12-13 ounces , cut into 1” dice)

zucchinis ((or other summer squash), about 7 to 8 ounces each, cut into 1” dice)

roma tomatoes (cut into 1” dice, optional)

2 cloves

garlic (minced)

1/3 cup

dry white wine

3 tbsp

olive oil

1 1/2 tsp

salt (or less if tomato sauce has salt added)

1 1/4 tsp

thyme (dried)

pepper (to taste)

1 15 ounce can

tomato sauce (organic, unseasoned, preferably with “no salt added”)

3/4 cup

parmesan cheese (freshly grated)