Ratatouille with Penne

Ingredients

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