Ratatouille with Penne

Ratatouille with Penne
Photo by www.epicurious.com

Ingredients

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

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...

View full recipe at SpringPad

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