Ratatouille with Penne

Ratatouille with Penne
Photo by Romulo Yanes

Ingredients

  • grated Parmigiano-Reggiano
  • 2 eggplants (1 1/2 pounds)
  • coarse salt
  • ¼ cup fresh basil
  • 1 teaspoon fresh thyme
  • ½ cup olive oil
  • 4 onions
  • + 6 more ingredients
    • 4 yellow squash (1 1/2 lb.)
    • 2 large red bell peppers
    • 7 garlic cloves
    • ½ cup fresh flat-leaf parsley
    • 8 plum tomatoes
    • 1 ½ pounds penne rigate (with ridges)

Preheat oven to 450°F. 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 occasionally, un...

View full recipe at Epicurious

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