Ratatouille with Penne

"C'est Magnifique!", the theme for this week at I Heart Cooking Clubs (IHCC). We are currently cooking with Jacques Pepin's recipes, and this week is all about celebrating magnificient French food. Well, I knew just what I wanted to cook! Ratatouille!! Which has been on my list for ages (ever since the popular cartoon movie by the name itself! Has it been that long?!!)

Super easy dish to cook! All you need to do is chop up all the veggies (zucchini, eggplant, bell peppers, onions) and with all the other ingredients goes into the pot, cover and simmer away for about 30 minutes. Season with salt and pepper and it is ready to be served over pasta.

This is rather tasty.

Serve it over penne for one of our weeknight dinner. I've forgotten to add the black olives, oh well, we like it anyway!

Ratatouille with Penne
(adapted from "More Fast Food My Way", Jacques Pepin)
Ratatouille :
1 long Japanese eggplant or small regular eggplant (about 10 ounces), cut into 1-inch pieces
2 small firm zuchinni (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 (I use red and yellow bell peppers)
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
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

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 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.

Meanwhile, combine the ratatouille, 3/4 teaspoon salt, pepper and olive oil in a large glass bowl and microwave for a couple of minutes to warm it through. Drain the pasta and add it to the ratatouille in the bowl. Sprinkle on the olives and the cheese and mix well. Divide among four hot plates and garnish with the basil and grated cheese. Pass more at the table.

Note : To serve the ratatouille on its own, spoon it into a serving dish, drizzle on a little extra-virgin olive oil, sprinkle with 1/4 cup pitted oil-cured black olives or kalamata olives, and garnish with 2 tablespoons coarsely chopped fresh basil or parsley.

I'm linking this post with I Heart Cooking Clubs (IHCC), theme for this week 

"C'est Magnifique!"

and 

Cook-Your-Books #22 @ kitchen flavours