In a large bowl combine:
1 large sliced Spanish onion
2-3 red peppers (cut in strips)
2 small zucchini – cut in half vertically and sliced in horizontally
1 medium eggplant cut in small chunks
4 ounces (or more, according to taste) of crumbled salted ricotta cheese.
Spinkle with salt and enough olive oil to coat. Mix well and roast vegetables.
Meanwhile, in a large pot of boiling, salted water cook penne (454 gr of penne fed my family of 4 with leftovers) al dente. When cook, drain penne and leave a little pasta water with the penne.