| | DOUBLE TOMATO HERB SAUCE |
| 1/3 | c | Dry-packed sun-dried tomatoes |
| 2 | tb | Olive oil |
| 1 | md | Onion; finely chopped |
| 1 | md | Carrot; finely chopped |
| 1 | | Whole celery rib; finely chopped |
| 1 | tb | Minced garlic |
| 28 | oz | Crushed tomatoes |
| 14 | oz | Tomatoes; chopped |
| 1 | c | Red wine |
| 2 | c | Water |
| 1/4 | c | Chopped fresh flat-leaf parsley |
| 1/4 | c | Chopped fresh basil |
| 3/4 | ts | Salt |
| 1/2 | ts | Freshly ground black pepper |
| 1/2 | ts | Thyme |
| | REST |
| 2 | tb | Olive oil |
| 1 | sm | Onion; finely chopped |
| 1 1/2 | lb | Japanese eggplants; sliced |
| 1 1/4 | lb | Mushrooms; quartered |
| 2 | lg | Red peppers; cut into 1" pieces |
| 1 | ts | Salt |
| 1/2 | ts | Freshly ground pepper |
| 1 | lb | Rigatoni pasta; cooked according to pckg. |
| 8 | oz | Provolone cheese; diced |
| 3/4 | c | Freshly grated Parmesan cheese; divided |
| 2 | tb | Chopped fresh basil |
