Gather your mis en place; get together all of the equipment needed for the recipe and gather your ingredients.

Measure out the red pepper flakes, olive oil and capers.

Roughly chop the olives.

Dice the tomatoes, zucchini, pepper and eggplant so that they are all the same size, roughly the size of a penny.

Roll up the herbs into a log and thinly slice them.

Crumble the goat’s cheese.

Carefully slice the garlic as thin as possible.

Bring a large pot of water to a rolling boil and salt it well. Cook the penne noodles until el dante and strain, allowing them to steam off and cool. Reserve 1 cup of the pasta water.

Heat the olive oil in a large pan over medium heat, and add the garlic. Cook the garlic and chili flakes for about 1 minute until fragrant.

Add the zucchini, eggplant and pepper cook over medium-high heat for about 5 minutes until vegetables are cooked.

Add the tomatoes, olives, capers, and herbs, and continue to cook another 8 – 10 minutes until tomatoes are broken down.

Season with salt and pepper, taste, and adjust seasoning as needed.

Combine cooked vegetables with cooked penne, and enough reserved pasta water to thin out the sauce. Top with crumbled goat cheese. Enjoy your delicious dinner!