1 tablespoon vegetable juice

2 small Japanese eggplants -- cut crosswise into 1

1 large red bell pepper -- cut into 4 or 5 larg

1 large green bell pepper -- diced

2 medium zucchini -- cut into 1/2-inch ch

1 small sweet potato -- peeled and diced

1 large onion -- coarsely chopped

5 garlic cloves -- minced

1 1/2 cups fresh basil leaves -- chopped

1/2 cup fresh mint leaves -- chopped

28 ounces canned tomatoes

2 teaspoons red wine vinegar

3/4 teaspoon freshly ground black pepper

1/2 teaspoon sugar

1/4 teaspoon red pepper flakes

12 ounces ziti -- or other tube-shaped

1. In a large nonstick skillet, warm the oil over medium-high heat until hot but not smoking. Stir in the eggplant, bell peppers, zucchini, sweet potato, onion and garlic. Stir-fry until the vegetables begin to soften, about 10 minutes. Stir in 2 tablespoons each of the basil and mint. Reduce the heat to medium-low, cover, and cook until the vegetables are very tender, about 10 minutes. 2. Remove the large pieces of red bell pepper from the skillet and place

them in a food processor. Add the 3/4 cup tomato juice and 3 of the canned tomatoes to the processor and process to pur 3. Return the pur

tomatoes, the vinegar, black pepper, sugar, and red pepper flakes, and bring to a boil over medium-high heat, breaking up the tomatoes with a spoon. Reduce the heat to low and simmer while you cook the pasta. 4. Bring a large pot of water to a boil. Add the ziti and cook until al

dente, 10 to 12 minutes, or according to package directions. 5. Drain the pasta in a colander and transfer to individual dinner

plates. Spoon the ratatouille sauce over the ziti. Sprinkle the remaining basil and mint on top and serve.