Pasta with Eggplant and Basil Sauce

INGREDIENTS

• 2 small onions, chopped
• 5 tablespoons olive oil
• 1/4 cup chopped toasted pine nuts
• 3/4 pound penne, freshly cooked
• 1/2 cup chopped fresh basil or 1 1/2 tablespoons dried
• 2 bell peppers (preferably 1 red and 1 yellow), chopped
• 1 cup grated Parmesan cheese
• 1 teaspoon dried thyme
• 2 large garlic cloves, chopped
• 1 cup canned vegetable broth
• 1 small eggplant, unpeeled, cut into 1/2- to 3/4-inch cubes
• 1 teaspoon dried rosemary