2 tablespoons pitted chopped Calamata olives (or regular black olives)
Preheat oven to 450°F. In a large roasting pan combine diced potatoes, eggplant, red pepper and red onion. Sprinkle with olive oil and rosemary; toss to coat thoroughly. Cook 30 to 35 minutes or until vegetables are tender and browned.
Meanwhile, bring large pot of water to boil over high heat. Cook pasta according to package directions. Drain.
In large serving bowl, combine cooked pasta, roasted vegetables and tomato sauce. Toss to mix thoroughly. Stir in Parmesan and olives, if desired.
To Prepare Sauce:
In 2-quart saucepan, heat olive oil over medium-high heat. Add onion and garlic, stir for 5 minutes or until softened. Add tomatoes, basil, thyme, salt and pepper. Bring to boil; reduce heat. Simmer, uncovered for 20 minutes or until thickened.