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Roast Ratatouille Penne

This recipe originally appeared on the Rachael Ray Show. For more recipes and videos from the show visit RachaelRayShow.com.



Salt eggplant and let it drain on kitchen towels. 

Preheat oven to 425°F and set racks in the upper and lower third of oven. 

On a baking sheet [1], arrange drained eggplant, zucchini, onions and drizzle with EVOO [2]; season with salt and pepper. 

On a second baking sheet [1], arrange tomatoes, chili pepper, garlic, thyme, salt and pepper, and drizzle liberally with EVOO [2]

Roast vegetables and tomatoes 20-25 minutes, rotating pans halfway through. Eggplant and zucchini should be browned and tender, and the tomatoes burst. 

Bring a large pot [3] of water to a boil for the pasta. Add salt and pasta. 

Mash tomatoes, garlic and chilies together in a serving bowl [4]; stir in eggplant and zucchini. 

Add half a cup of starchy cooking water to the sauce, drain pasta and add it to the bowl [4]. Toss everything together to combine and adjust seasoning. Serve topped with a few drizzles of EVOO and cheese.