Ratatouille

Roasted vegetable ratatouille is hearty and satisfying, making it a great dinner for vegetarians and meat-eaters alike. You can make it a few days ahead; reheat before tossing with pasta. (recipe from my sister Liz)

2 eggplants, cut into 1/2 inch cubes
4 onions, chopped
1/2 cup olive oil
coarse salt, to taste
2 yellow squash, cut into 1/2 inch cubes
2 zucchini, cut into 1/2 inch cubes
2 red bell peppers, cut into 1/2 inch cubes
large can diced tomatoes (I use Muir Glen fire-roasted)
7-8 garlic cloves, minced
1 teaspoon fresh thyme
1/2 cup finely chopped parsley
1/4 cup finely chopped basil
1 lb penne pasta
parmesan cheese, for serving

Preheat oven to 450 degrees. Stir together eggplant, onion, 1/4 cup oil and kosher salt in a large roasting pan. Roast 15 minutes, stirring occasionally. Add squash, zucchini, peppers, two tablespoons oil and a little more salt, and roast for another 25-30 minutes, stirring occasionally.

While veggies are roasting, simmer tomatoes, garlic, thyme, remaining oil and a bit of salt in a large pan, stirring occasionally, for 15 minutes. Cook penne until al dente; drain and set aside.

Add roasted vegetables to tomato mixture, then stir in parsley and basil and season to taste. Toss pasta with 1/3 of the ratatouille, then top each serving with a few more spoonfuls. Serve with parmesan on the side.

*I used some of the leftover ratatouille to make homemade pizza. Just spread it over the dough and top with plenty of fresh mozzarella. Would also be good on french bread with melted cheese.