Ratatouille with Penne

Name: Ratatouille with Penne
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

Ratatouille with Penne was pinched from <a href="http://www.epicurious.com/recipes/food/views/Ratatouille-with-Penne-102256" target="_blank">www.epicurious.com.</a>

INGREDIENTS

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2 eggplants (1 1/2 pounds), cut into 1/2-inch cubes

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4 onions, chopped

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1/2 cup olive oil

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coarse salt to taste

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4 yellow squash (1 1/2 pounds), cut into 1/2-inch cubes

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2 large red bell peppers, cut into 1/2-inch cubes

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8 plum tomatoes, peeled, seeded, and chopped

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7 garlic cloves, minced

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1 teaspoon chopped fresh thyme

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1 1/2 pounds penne rigate (with ridges)

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1/2 cup finely chopped fresh flat-leaf parsley

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1/4 cup finely chopped fresh basil

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Accompaniment: grated Parmigiano-Reggiano

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