Ratatouille with Penne

Ratatouille with Penne
Wednesday, February 11th, 2015

1 Long Japanese eggplant or small regular eggplant (about 10 ounces), cut into 1-inch pieces
2 Small zucchini cut into 3/4-inch cubes
2 Italian yellow peppers seeded and cut into 1-inch pieces
2 cups of roughly chopped onions
2 Tbsp. coarsely chopped garlic
1 Can diced tomatoes in sauce
2 Tsp. salt
1/4 Cup olive oil
3/4 Tsp. freshly ground black pepper
3 Tbsp. of olive oil
1/2 Cup small pitted oil-cured or Kalamata black olives
1/4 Cup grated Parmesan cheese
A few fresh basil or parsley leaves

1. Put first 8 ingredients and saucepan and bring to a boil over high heat.

2. Reduce the heat to low, cover, and simmer for 30 minutes. If the mixture has too much liquid, reduce it by boiling uncovered for a few minutes. Cool to room temperature.

3. Combine the ratatouille, 3/4 teaspoon salt, pepper, and olive oil in a large glass bowl (Recommend over season so the ratatouille will not taste bland when mixed with the penne.

4. Sprinkle on the olives and the cheese and mix well.

5. Serve garnishing with fresh basil or parsley and more grated parmesan


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