Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   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

Preparation:

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 puree. 3. Return the pureed 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.