Ratatouille with Penne

Ratatouille with Penne
Photo by Romulo Yanes

Ingredients

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

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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