Penne with Summer Vegetables

Heat oven to 275 degrees F. On a large rimmed baking sheet, gently toss the tomatoes and garlic with the olive oil, thyme, 3/4 teaspoon salt, and 1/2 teaspoon pepper. Roast until the tomatoes have reduced a quarter in size and are just beginning to dry around the edges, 2 to 2 1/2 hours. Cook penne according to package directions. Heat 2 tablespoons olive oil in a large skillet over medium-high heat. Add eggplant and cook, tossing occasionally, for 2 minutes. Add 1 each small squash and zucchini, season with 1/4 teaspoon each salt and pepper and cook, tossing occasionally, until the vegetables are just tender, about 3 minutes more. Toss with the pasta, 2 1/2 cups roasted tomatoes, bocconcini, and fresh basil.