Ratatouille with Penne

Ingredients

• 1 onion, sliced thinly
• 2 garlic cloves, minced
• 5 tablespoons olive oil
• 1 (3/4-pound) eggplant, cut into 1/2-inch pieces (about 3 cups)
• 1 small zucchini, scrubbed, quartered lengthwise, and cut into thin slices
• 1 red bell pepper, chopped
• 3/4 pound small ripe tomatoes, chopped coarsely (about 1 1/4 cups)
• 1/4 teaspoon dried oregano, crumbled
• 1/4 teaspoon dried thyme, crumbled
• 1/8 teaspoon ground coriander
• 1/4 teaspoon fennel seeds
• 3/4 teaspoon salt
• 1/2 cup shredded fresh basil leaves
• 1 pound penne pasta

Directions

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.