VEGETABLE RATATOUILLE WITH PASTA

Vegetable Ratatouille With Pasta image

This is a wonderful vegetarian dish. I made this recently and added in some herbs de provence spice which gave it a really nice flavor...I have to say that this is one of the better ratatouille recipes that I have made, and even good without using the pasta. The zucchini can be replaced with yellow squash, cut into about 1/2-inch cubes.

Provided by Kittencalrecipezazz

Time 1h30m

Yield 6 serving(s)

Number Of Ingredients 15

Ingredients

2 eggplants, cut into about 1/2-inch squares
3 large onions, coarsley chopped
1/2 cup olive oil
salt and pepper
1 -2 medium zucchini, cut into about 1/2-inch pieces
1 large red bell pepper, cut into about 1/2-inch pieces
1 yellow bell pepper, cut into about 1/2-inch pieces (or use 2 red or 2 yellow bell peppers, but don't use green)
8 -9 ripe plum tomatoes, seeded and chopped
2 tablespoons minced fresh garlic
1 pinch dried thyme (or 1 teaspoon fresh chopped thyme)
1 lb penne (can use more than 1 pound) or 1 lb rigatoni pasta, uncooked (can use more than 1 pound)
1/4 cup chopped fresh parsley
1/4 cup chopped fresh basil
salt and pepper
1/4 cup grated parmesan cheese (more for sprinkling)

Steps:

Stir together chopped eggplants, onions, 1/4 cup olive oil and salt to taste in a large roasting pan, then roast the mixture on the second-lowest oven rack at 425 degrees for about 20-25 minutes, stirring occasionally.
Add in zucchini, bell peppers and 2 tablespoons oil and more salt; return to oven and roast for another 20-25 minutes or until the bell peppers are tender.
Meanwhile, while veggies are roasting in the oven (or you can prepare this hours in advance also) in a large saucepan, simmer the chopped tomatoes, garlic, thyme and remaining 2 tablespoons of olive oil and bit more salt to taste; simmer about 15 minutes, stirring occasionally until thickened.
Remove the roasting pan and stir in the tomato mixture into the roasting pan.
Add in about 1/4 cup Parmesan cheese; stir to combine, and season with black pepper and more salt if needed; set the roasting pan aside.
Cook the pasta in a large pot of boiling water seasoned with about 1 tablespoon salt; cook until JUST firm-tender; drain.
While the pasta is cooking, stir in fresh parsley and basil to the veggies in the roasting pan; mix to combine.
Add in the cooked drained pasta to about 1/3 of the veggie mixture; toss to combine.
Spread the remaining cooked pasta on a large serving dish and top with remaining ratatouille on top.
Sprinkle with grated Parmesan cheese.

Nutrition Facts : Calories 557, Fat 21.6, SaturatedFat 3.6, Cholesterol 3.7, Sodium 82.9, Carbohydrate 84.9, Fiber 17.1, Sugar 11, Protein 11.6

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