Light yet hearty, this vegetarian main course stretches pasta dough for two into a satisfying meal for four.

Fresh pasta dough

1 medium eggplant, diced

2 zucchini, diced

Olive oil

1 medium onion, diced

1 Anaheim or pasilla pepper, sliced into rings

1 red bell pepper, diced

2 garlic cloves

1 pint cherry tomatoes

1 large or 2 small heirloom tomatoes, diced

1 T thyme, chopped

1 c ricotta cheese

½ c grated Pecorino

Make pasta dough with 1 1/3 C flour and 2 eggs. Knead for 9 minutes and then let rest. While the pasta dough is resting, preheat the oven to 400. Toss the eggplant and zucchini with oil, salt and pepper and roast for 20 minutes. Toss and roast for 10 more minutes or until the vegetables are browned.  Meanwhile, cook onions and peppers in a large skillet until soft, about 20 minutes, grate in the garlic, add the eggplant and zucchini, cherry tomatoes and thyme. Season and cook over low for 10 minutes.

Roll out the pasta dough to 4 long strips. Square the ends and discard the excess dough. Layer the four strips in a lightly oiled casserole dish so one strip just overlaps the other and the entire dish bottom is covered. Spoon a quarter of the vegetable mixture along the length of one strip and roll the strip up to form a long tube, exposing the layer beneath it. You can tuck in the ends a little bit but if there is a lot of excess dough it is best to cut it off. Continue until you have 4 long tubes along the length of the dish, none overlapping another.  Dabble the ricotta over and spread to cover. Sprinkle the heirloom tomatoes on top and season.

Bake, covered, for 30 minutes. Uncover, add half of the Pecorino and bake for another 10 minutes. Let sit for 5 minutes once removed from the oven. Add the remaining cheese and serve.