Ratatouille with Penne

Ingredients

• 6 servings coarse salt to taste
• 1.5 pounds eggplants cut into 1/2-inch cubes
• 0.3 cup basil fresh finely chopped
• 0.5 cup flat-leaf parsley fresh finely chopped
• 1 teaspoon thyme leaves fresh chopped
• 7  garlic cloves minced
• 0.5 cup olive oil 
• 4  onions chopped
• 6 servings accompaniment: parmigiano-reggiano grated
• 1.5 pounds penne rigate with ridges)
• 8  plum tomatoes peeled seeded chopped
• 2 large bell peppers red cut into 1/2-inch cubes
• 1.5 pounds baby squash yellow cut into 1/2-inch cubes

Equipment

• sauce pan
• oven
• pot
• roasting pan

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. ·Ratatouille may be made 2 days ahead and chilled, covered. Reheat before using in recipe.