Ratatouille With Penne

Recipe Ingredients

1		Onion - sliced thinly
2		Garlic cloves - minced
5 tablespoons	75ml	Olive oil
3 cups	594g / 20oz	Eggplant in 1/2" dice - (abt 3/4 lb)
1 cup	237ml	Zucchini - scrubbed, quartered (small)
		Lengthwise, and cut thin slices
1		Red bell pepper - chopped
1 1/4 cups	78g / 2.8oz	Coarsely-chopped small ripe tomatoes - (abt 3/4 lb)
1/4 teaspoon	1.3ml	Dried oregano - crumbled
1/4 teaspoon	1.3ml	Dried thyme - crumbled
1/8 teaspoon	0.6ml	Ground coriander
1/4 teaspoon	1.3ml	Fennel seeds
3/4 teaspoon	3.8ml	Salt
		Freshly-ground black pepper - to taste
1/2 cup	20g / 0.7oz	Shredded fresh basil leaves
1 lb	454g / 16oz	Penne pasta

Recipe Instructions

In a large skillet cook the onion and the garlic in 2 tablespoons of the oil over moderately-low heat, stirring occasionally, until the onion is softened.

Add the remaining 3 tablespoons oil and heat it over moderately-high heat until it is hot but not smoking. Add the eggplant and cook the mixture, stirring occasionally, for 8 minutes, or until the eggplant is softened.

Stir in the zucchini and the bell pepper and cook the mixture over the moderate heat, stirring occasionally, for 5 to 7 minutes, or until the vegetables are tender. Stir in the oregano, thyme, coriander, and fennel seeds.

Add salt and pepper, to taste and cook the mixture, stirring, for 1 minute. Stir in the basil and combine the mixture well. The ratatouille may be made 1 day in advance, kept covered and chilled, and reheated before serving.

In a large pot of boiling salted water cook pasta until al dente. Serve with ratatouille.

This recipe yields 4 servings.

Source:
COOKING LIVE with Sara Moulton - (Show # CL-9713) - from the TV FOOD - NETWORK

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