Baked Vegetable Rigatoni

1. Make Double Tomato Herb Sauce: Combine sun-dried tomatoes with boiling water to cover in small bowl; let stand 5 minutes. Drain. Heat oil in Dutch oven over medium heat. Add onion, carrot and celery; cook, stirring, 8 minutes. Stir in garlic and cook 30 seconds. Add sun-dried tomatoes and remaining ingredients and bring to boil. Reduce heat and simmer, partially covered, 1 1/2 hours. Puree sauce in batches in food processor, transfer to bowl. (Makes 7 cups.) 2. Heat oven to 425F. Toss oil, onion, eggplants, mushrooms, peppers, salt and pepper in roasting pan. Roast uncovered 45 minutes, stirring twice, until tender. 3. Reduce oven temperature to 400F. Grease a 13x9-inch baking dish. Combine hot rigatoni, 3 1/2 cups sauce, roasted vegetables, provolone, 1/4 cup Parmesan and basil in large bowl. Spoon into prepared dish. Dot with 1/2 cup more sauce and sprinkle with remaining 1/2 cup Parmesan. (Freeze remaining sauce for another use.) Bake 20 minutes. Makes 12 servings. NOTES : Los Angeles radio personality and cookbook author Diane Worthington takes a hearty potluck favorite and adds a bounty of roasted veggies and a long-simmering sauce for a crowd-pleasing pasta. Recipe by: FROM LHJ ONLINE http://www.lhj.com Posted to recipelu-digest by "Valerie Whittle" <catspaw@inetnow.net> on Feb 6, 1998