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Prep Time: 90 Minutes Cook Time: 15 Minutes |
Ready In: 105 Minutes Servings: 6 |
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Ingredients:
2 eggplants (1 1/2 pounds), cut into 1/2-inch cubes |
4 onions, chopped |
1/2 cup olive oil |
coarse salt to taste |
4 yellow squash (1 1/2 pounds), 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 |
accompaniment: grated parmigiano-reggiano |
Directions:
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 occasionally, until bell peppers are tender, 25 to 30 minutes.
3. 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.
4. 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.
5. Cooks' note: ·Ratatouille may be made 2 days ahead and chilled, covered. Reheat before using in recipe.
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