Got home late, made one of the pasta versions we've been eating a lot lately:
Put on water to boil, heat up the biggest skillet in the house (16 inch? 18 inch? It's pretty big...) Cube the slowest-cooking veg and throw it in (in this case, eggplant). Then cut up brussels sprouts and bong them in the oven on 425 to cook after drizzling with a bit of olive oil. Add cut-up little tomatoes to the big pan. Put the pasta in the now-boiling water. Add garlic to the big pan, stir a bit. Start putting spoonfuls of pasta water into the big pan with the veggies. Add the last few olives, cut into pieces, and some red pepper flakes. Taste for salt, adjust. When the pasta is cooked, add that to the big pan, with a bit more water. Add several spoonfuls of whole-milk ricotta, and stir until it's all combined.