Ratatouille Rigatoni

By KeyIngredient

Ingredients

• 1 large eggplant, trimmed and cut into 1/2 in cubes
• 1 sm. Onion, cut into 1/2 in pieces
• 3 T olive oil
• Salt and pepper
• 2 med. yellow summer squash, trimmed and cut into 1/2 in cubes
• 1 med. red pepper, cut into 1/2 in pieces
• 1 # rigatoni pasta
• 1 can (14.5 oz) crushed tomatoes
• 1 clove garlic, crushed with press
• 1/2 c fresh basil leaves, very thinly sliced
• 1/2 c parmesan cheese

Preparation

Step 1

1.In bowl, combine eggplant, onion, 2 T oil, ¼ tsp salt and ¼ tsp pepper until well mixed. Spread onto 18x12” jelly roll pan and roast for 15 min. at 450

2.To pan with eggplant, add squash, pepper, remaining 1 T oil, ¼ tsp salt and ¼ tsp pepper. Stir until well mixed. Roast 25 to 30 min. longer or until very tender.

3.Cook pasta, drain. In large saucepan, heat tomatoes and garlic to boiling; cook 4 min. or until slightly thickened. Remove from heat; add pasta and vegetables and basil; stir until well combined

4.Serve in bowls sprinkled with parmesan.