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Roast Ratatouille Penne


  • 1 eggplant, diced

  • Salt and pepper

  • 2 small zucchini, seeded and diced

  • 1 onion, chopped

  • Olive oil, for liberal drizzling

  • 24 cocktail tomatoes

  • 1 red chili pepper, thinly sliced

  • 2 tablespoons fresh thyme

  • 4 cloves garlic, sliced or crushed

  • A couple sprigs fresh thyme

  • 1 pound penne rigate

  • Freshly grated Parmigiano-Reggiano cheese


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, arrange drained eggplant, zucchini, onions and drizzle with EVOO; season with salt and pepper. 

On a second baking sheet, arrange tomatoes, chili pepper, garlic, thyme, salt and pepper, and drizzle liberally with EVOO. 

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 of water to a boil for the pasta. Add salt and pasta. 

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

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