Ratatouille with Penne

Ingredients

• Accompaniment: grated Parmigiano-Reggiano
• ¼ cup finely chopped fresh basil
• ½ cup finely chopped fresh flat-leaf parsley
• 1 ½ pounds penne rigate (with ridges)
• 1 teaspoon chopped fresh thyme
• 7 garlic cloves, minced
• 8 plum tomatoes, peeled, seeded, and chopped
• + 6 more ingredients
• • 2 large red bell peppers, cut into ½-inch cubes
  • 4 yellow squash (1 ½ pounds), cut into ½-inch cubes
  • coarse salt to taste
  • ½ cup olive oil
  • 4 onions, chopped
  • 2 eggplants (1 ½ pounds), cut into ½-inch cubes

1. Preheat oven to 450°F. 2. Stir together eggplants, onions, 1/4 cup oil, and kosher salt in a large roasting pan, then roast mixture in middle of oven, stirring occasionally, 15 minutes. Stir in squash, bell peppers, 2 tablespoons oil, and more kosher salt and roast mixture, stirring occasiona...

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