Roasted Ratatouille Pasta

Ingredients

• 12 ounces eggplant, (about 1 small), chopped into 1-inch pieces, see notes above re quantities
• 1 1/4 pounds tomatoes, chopped into 1-inch pieces
• 12 ounces zucchini (about 2 small), chopped into 1-inch pieces
• 2 red bell (or other) peppers, seeded and coarsely chopped
• 1 yellow or white onion, chopped
• 1 shallot, thinly sliced
• 4 cloves garlic, minced
• 1/4 to 1/2 cups olive oil, see notes above
• 2 to 4 tablespoons balsamic vinegar (I prefer white)
• 2 teaspoons chopped fresh thyme
• 1 teaspoon kosher salt plus more to taste
• freshly cracked pepper to taste
• 1/4 to 1/2 cups thinly sliced fresh basil and/or parsley
• 8 ounces penne or gemelli pasta (something firm)
• grated parmesan cheese to taste, optional

AI Chef 

Ask AI

Personal Notes 

Save Notes

Organization Tags 

Save Tag