Vegetarian

ratatouille with Penne is for Dinner.

ratatouille with Penne takes several minutes to prepare.

ratatouille with Penne takes several minutes to cook.

ratatouille with Penne makes 6 servings.

The ingredients for ratatouille with Penne are:

Ratatouille:
1 long Japanese eggplant or small regular eggplant (about 10 ounces), cut into 1-inch pieces
2 small firm zucchini (about 1/2 pound total), cut into 3/4-inch cubes
2 cubanelle or long Italian peppers (about 1/2 pound total), seeded and cut into 1-inch pieces
2 cups cubed (3/4-inch) onions
2 tablespoons coarsely chopped garlic
1 can (14.5 ounces) diced tomatoes in sauce
2 teaspoons salt
1/4 cup olive oil

Penne:
Salt
3/4 pound penne (I use small penne mezzanine)
3/4 teaspoon freshly ground black pepper
3 tablespoons olive oil
1/2 cup small pitted oil-cured black olives
1/4 cup grated Parmesan cheese, plus more for the table
A few fresh basil or parsley leaves, for garnish

Here is how you make ratatouille with Penne:

For the ratatouille: Put all the ingredients in a large saucepan and bring to a boil over high heat. Mix well, reduce the heat to low, cover, and cook gently for 30 minutes. If the mixture still has a lot of liquid, reduce it by boiling, uncovered, for 3 to 4 minutes. Cool to room temperature. You will have about 5 cups.For the penne: Bring 3 quarts salted water to a boil in a large pot. Add the penne and stir it in well, so it doesn't stick together. Return to a boil, stirring occasionally, and cook for 10 to 12 minutes, or until it is cooked to your liking.Number of Servings: 6Recipe submitted by SparkPeople user TREE_STUMP50.

The nutritional information for ratatouille with Penne is:

• Servings Per Recipe: 6
• Amount Per Serving
• Calories: 441.6

• Total Fat: 15.3 g
• Cholesterol: 13.2 mg
• Sodium: 1,662.6 mg
• Total Carbs: 66.5 g
• Dietary Fiber: 10.4 g
• Protein: 16.1 g