Ratatouille Rigatoni

1. 1

   Preheat oven to 450 degrees F. In 18 inch by 12 inch jelly-roll pan, combine eggplant, onion, 2 tablespoons oil, 1/4 teaspoon salt, and 1/4 teaspoon freshly ground black pepper until well mixed.

2. 2

   Spread in even layer.

3. 3

   Roast vegetables 15 minutes.

4. 4

   Meanwhile, heat large covered saucepot of salted water to boiling on high.

5. 5

   To pan with eggplant, add squash, pepper, remaining 1 tablespoon oil, 1/4 teaspoon salt, and 1/4 teaspoon freshly ground black pepper.

6. 6

   Stir gently until well mixed, then spread vegetables in even layer.

7. 7

   Roast 25 to 30 minutes longer or until vegetables are very tender.

8. 8

   While vegetables are roasting, add pasta to boiling water and cook as label directs.

9. 9

   Drain.

10. 10

    In same saucepot, heat tomatoes and garlic to boiling on medium-high; cook 4 minutes or until slightly thickened.

11. 11

    Remove saucepot from heat; add pasta and roasted vegetables and basil; stir until well combined.

12. 12

    Divide pasta and vegetable mixture among warm serving bowls.

13. 13

    Sprinkle with grated Parmesan to serve.

* Per serving · 4 servings · Values may vary.

No additional tips available.