Creamy Ratatouille Over Penne

Heat olive oil in a large skillet over medium heat.

Add onion, bell pepper, and zucchini and saut for about 7 minutes, stirring occasionally, until slightly softened.Add eggplant and continue to saut mixture for another 3 minutes, stirring frequently.

When vegetables are softened, add garlic and cook until fragrant, about 1 minute.Add dried spices, salt, and pepper, followed by the tomato sauce and water.

Allow mixture to come to a simmer and cook for 5 minutes, until slightly thickened.Stir in mascarpone cheese and serve immediately.