Ratatouille With Penne

By á-174942

Ingredients

• 1 onion sliced thinly
• 2 garlic cloves minced
• 5 tablespoons olive oil
• 3 cups eggplant in 1/2" dice (abt 3/4 lb)
• 1 small zucchini scrubbed, quartered
• lengthwise, and cut thin slices
• 1 red bell pepper chopped
• 1 1/4 cups coarsely-chopped small ripe tomatoes (abt 3/4 lb)
• 1/4 teaspoon dried oregano crumbled
• 1/4 teaspoon dried thyme crumbled
• 1/8 teaspoon ground coriander
• 1/4 teaspoon fennel seeds
• 3/4 teaspoon salt
• Freshly-ground black pepper to taste
• 1/2 cup shredded fresh basil leaves
• 1 pound penne pasta

Details

Servings 4

Preparation

Step 1

In a large skillet cook the onion and the garlic in 2 tablespoons of the oil over moderately-low heat, stirring occasionally, until the onion is softened.

Add the remaining 3 tablespoons oil and heat it over moderately-high heat until it is hot but not smoking. Add the eggplant and cook the mixture, stirring occasionally, for 8 minutes, or until the eggplant is softened.

Stir in the zucchini and the bell pepper and cook the mixture over the moderate heat, stirring occasionally, for 5 to 7 minutes, or until the vegetables are tender. Stir in the oregano, thyme, coriander, and fennel seeds.

Add salt and pepper, to taste and cook the mixture, stirring, for 1 minute. Stir in the basil and combine the mixture well. The ratatouille may be made 1 day in advance, kept covered and chilled, and reheated before serving.

In a large pot of boiling salted water cook pasta until al dente. Serve with ratatouille.

This recipe yields 4 servings.