Ratatouille with Penne
2 eggplants (1 1/2 pound), cut into 1/2-inch cubes
Preheat oven to 450°F.
4 onions, chopped
1/2 cup olive oil
kosher salt to taste
4 yellow squash (1 1/2 pound), cut into 1/2-inch cubes
2 large red bell peppers, cut into 1/2-inch cubes
8 plum tomatoes, peeled, seeded, and chopped
7 garlic cloves, minced
1 teaspoon chopped fresh thyme
1 1/2 pounds penne rigate (with ridges)
1/2 cup finely chopped fresh flat-leaf parsley
1/4 cup finely chopped fresh basil
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, until bell peppers are tender, 25 to 30 minutes.
While vegetables are roasting, simmer tomatoes, garlic, thyme, remaining 2 tablespoons oil, and kosher salt in a heavy saucepan, stirring occasionally, until thickened, 12 to 15 minutes. Stir tomatoes into roasted vegetables and season ratatouille.
Cook penne rigate in a 6-qt. pot of boiling salted water until al dente and drain. While pasta is cooking, stir parsley and basil into ratatouille and season. Toss penne rigate with 1/3 of ratatouille and serve topped with remainder.
Ratatouille may be made 2 days ahead and chilled, covered. Reheat before using in recipe.
Serves 6 as a main course.
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