Ratatouille with Penne

• 2 eggplants (1 1/2 pounds), cut into 1/2-inch cubes
• 4 onions, chopped
• 1/2 cup olive oil
• coarse salt to taste
• 4 yellow squash (1 1/2 pounds), cut into 1/2-inch cubes
• 2 large red bell peppers, cut into 1/2-inch cubes
• 8 plum tomatoes, peeled, seeded, and chopped
• 7 garlic cloves, minced
• 1 teaspoon chopped fresh thyme
• 1 1/2 pounds penne rigate (with ridges)
• 1/2 cup finely chopped fresh flat-leaf parsley
• 1/4 cup finely chopped fresh basil
• Accompaniment: grated Parmigiano-Reggiano

1. Preheat oven to 450F.
2. Stir together eggplants, onions, 1/4 cup oil, and kosher salt in a large roasting pan, then roast mixture in middle of oven, stirring occasionally, 15 minutes.
3. Stir in squash, bell peppers, 2 tablespoons oil, and more kosher salt and roast mixture, stirring occasionally, until bell peppers are tender, 25 to 30 minutes.
4. While vegetables are roasting, simmer tomatoes, garlic, thyme, remaining 2 tablespoons oil, and kosher salt in a heavy saucepan, stirring occasionally, until thickened, 12 to 15 minutes.
5. Stir tomatoes into roasted vegetables and season ratatouille.
6. Cook penne rigate in a 6-qt.
7. pot of boiling salted water until al dente and drain.
8. While pasta is cooking, stir parsley and basil into ratatouille and season.
9. Toss penne rigate with 1/3 of ratatouille and serve topped with remainder.

eggplants, onions, olive oil, salt, yellow squash, red bell peppers, tomatoes, garlic, thyme, penne rigate, parsley, fresh basil, accompaniment

Taken from www.epicurious.com/recipes/food/views/ratatouille-with-penne-102256 (may not work)