Inspired by a Melissa Clark recipe from NYT Cooking, this pasta uses summer bounty in tasty and unique ways. Particularly fun is the method for making the tomato sauce — you halve large juicy heirloom tomatoes at the equator then "grate" them on the large holes of a box grater over a skillet until just the flat round of skin is left. So easy and very satisfying to do.
While she recommends regular eggplant and Italian frying peppers for roasting, I used some veggies found in my garden — Japanese eggplants, a pattypan squash and an ancho chili. You can use whatever you like that seems roastable.
Make extra. Leftovers reheat well.
Note: Nutrition analysis does not include optional cheese or butter.