Eggplant and Red Pepper Rigatoni

Add Water to pot and start the boiling process. Add a pinch of salt. As Water begins to boil add Rigatoni Pasta. In a separate medium saucepan add 2 tbsp of Olive Oil.  Increase heat and then add fresh minced Garlic. Allow it to simmer. Add Roasted Eggplant , cut julienne Zucchini, and Red Bell Pepper and top it with the chili oil and oregano and fresh cracked black pepper. Cook thoroughly.  ( I like to cut the zucchini in a julienne style.  It cooks evenly and adds to visual presentation as well).  A few minutes before dish is finished I add pine nuts and capers to the sauce. Toss , decrease heat and allow to simmer. Plate and sprinkle of fresh parmesan. Exquisite!!!