Penne with Roasted Ratatouille

Servings: 4  –  Total Time: 30 minutes


  • 1 eggplant, chopped into 1-inch cubes
  • 1 green bell pepper, cut into strips
  • 1 red onion, chopped
  • 2 roma tomatoes, chopped
  • 1 tablespoon + 2 teaspoons olive oil
  • 1/2 + 1/4 teaspoon salt
  • 1/2 teaspoon black pepper
  • 4 garlic cloves, minced
  • 8 ounces uncooked penne pasta
  • 1/2 cup chopped fresh basil
  • 2 tablespoons balsamic vinegar
  • shredded Parmesan cheese


  1. Preheat oven to 450°F.
  2. Cook pasta according to package directions.
  3. Combine eggplant, bell pepper, red onion, 1 tablespoon olive oil, 1/2 teaspoon salt, black pepper, and garlic in a large roasting pan. Bake for 15 minutes.
  4. Heat 2 teaspoons olive oil in a large nonstick skillet over medium-high heat. Add tomato and cook for 5 minutes or until tomato is tender. Add basil, balsamic vinegar, and 1/4 teaspoon salt and cook for 1 minute.
  5. Combine roasted vegetables, tomato sauce, and penne in a large bowl. Sprinkle with Parmesan cheese.

Adapted from Cooking Light’s Fresh Food Superfast.


2 thoughts on “Penne with Roasted Ratatouille

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