- 5 tablespoons olive oil
- 1 medium onion, chopped
- 1 lb eggplant, peeled and cut into 1/2-inch cubes
- 1 large red bell pepper, cut into 1/3-inch pieces
- 1 lb zucchini, cut into 1/2-inch cubes
- 3/4 lb cherry tomatoes, halved
- 2 garlic cloves, chopped
- 2 (3-inch) fresh thyme sprigs plus 1 teaspoon chopped fresh thyme leaves
- 3/4 teaspoon salt
- 1/4 teaspoon black pepper
- 1 lb medium pasta shells
- 2 tablespoons finely chopped fresh flat-leaf parsley
- 1 (6-oz) log soft mild goat cheese (3/4 cup)
- Heat 3 tablespoons oil in a 12-inch heavy skillet over moderately high heat until hot but not smoking, then sauté onion, stirring frequently, until lightly browned, about 4 minutes. Add eggplant, bell pepper, and remaining 2 tablespoons oil and cook, stirring occasionally, until eggplant begins to soften, about 5 minutes. Add zucchini, tomatoes, garlic, thyme sprigs, salt, and pepper and simmer briskly, uncovered, stirring occasionally, 15 minutes. Season with salt and discard thyme sprigs.
- While sauce simmers, cook pasta in a 6- to 8-quart pot of boiling salted water , uncovered, until al dente.
- Meanwhile, sprinkle parsley and chopped thyme on a small plate. Roll goat cheese log in herbs to coat well.
- Drain pasta and transfer to a large shallow bowl. Spoon sauce over pasta and serve topped with slices of goat cheese.