Ratatouille

Ingredients

• 2 cups (1-inch) cubed peeled eggplant (about 6 ounces)
• 1 cup chopped onion
• 1 cup chopped red bell pepper
• 1/3 cup dry white wine
• 1/2 teaspoon salt
• 1/4 teaspoon freshly ground black pepper
• 4 garlic cloves, minced
• 2 medium zucchini, halved lengthwise and sliced
• 2 medium-sized yellow squash, halved lengthwise and sliced
• 1 (14.5-ounce) can diced fire-roasted tomatoes, undrained
• 1/3 cup chopped fresh basil
• 12 ounces uncooked penne (tube-shaped pasta)
• 3 ounces crumbled goat cheese (about 3/4 cup)