Allyn's Ratatouille Ragu - serves 4 with leftovers

My daughter loves noodles in any shape or size.  So needless to say, when it became her turn to cook, she wanted pasta.  Both of my kids have learned to love to cook and my daughter loves taking it a step further by pretending to be on a cooking show as she cooks.  There's imaginary camera men filming her every move and she commentates each step as if she were on the Food Network.  Standing on her designated stool to reach the counter tops, she magically coordinates any given dish into a picturesque painting of her own.  Hence, the ratatouille is full of colors, "just like crayons, Mom."  Just my little Picasso chef.

1 pkg angel hair pasta
2 zucchini, diced
1 large eggplant, diced
3 whole tomatoes, stems and tops removed, halved
1 large carrot, peeled and diced
1 medium onion, diced
1 large celery stick, diced
1 tbs fresh thyme, minced
1 tbs fresh oregano, minced
1/2 cup grated Parmesan cheese
salt and pepper to taste
Olive oil

Prepare pasta according to package instructions.  Add onions, carrots and celery to pan.  Saute over medium heat until veggies begin to burn/caramelize.  Add tomatoes, cut side down. Simmer until tomatoes begin to soften, about 10 minutes, stirring occasionally.  Add one cup of water and continue to simmer an additional 5 minutes.  Add another cup of water, bring to a simmer, and add remaining vegetables.  Bring to a simmer and chop up tomatoes with a wooded spoon.  Continue to simmer, breaking up tomatoes for 5 minutes.  Ragu should begin to thicken.  Add Parmesan cheese and mix well. Season with salt and pepper.

Ladle sauce over pasta and serve.