Ingredients

• 12 ounces penne pasta, cooked according to package directions
• 1 lb eggplant, sliced into rounds and then halved
• 1 red bell pepper, cut into strips
• 1/4 cup kalamata olive, cut in half
• 4 garlic cloves, roughly chopped
• 1/4 cup olive oil
• 1/2 cup fresh basil, thinly sliced
• 1/4 cup pine nuts, toasted
• salt
• pepper
• shredded parmesan cheese
• 1 lb broccoli floret
• 1 cup artichoke heart, cut in half
• 6 sun-dried tomatoes, cut into strips