Popular
Latest From the Show
Roast Ratatouille Penne
Q&A with Organizational Pro Peter Walsh + Dermatologist Shares A…
Actor Hank Azaria + Freezer Meals + Artichokes 2 Ways with Rach
See Inside Barbara Corcoran's Stunning NY Apartment + It's Steak…
How to Make Chicken and Lobster Piccata | Richard Blais
Donnie Wahlberg Spills Details About NKOTB's First Ever Conventi…
Donnie Wahlberg + Jenny McCarthy Say Rach Is Such a "Joy" + Look…
The Best Moments From 17 Seasons of the Show Will Make You Laugh…
How to Make Crabby Carbonara | Rachael Ray
Rach Chats "Firsts" In Flashback From Our First Episode Ever In …
How to Make Apple-Cider Braised Pork Chop Sandwiches with Onion …
Rach's Chef Pals Say Goodbye to Show in Surprise Video Message
How to Make Sesame Cookies | Buddy Valastro
How to Make Tortilla with Potatoes, Piquillo Peppers and Mancheg…
How to Make Shrimp Burgers | Jacques Pepin
How to Make Spanakopipasta | Rachael Ray
Andrew McCarthy Chokes Up Discussing Emotional Trip to Spain wit…
Celebrity Guests Send Farewell Messages After 17 Seasons of the …
Celebrity Guests Send Farewell Messages After 17 Seasons of the …
Andrew McCarthy Teases Upcoming "Brat Pack" Reunion Special
Michelle Obama Toasts Rach's 17 Years on the Air With a Heartfel…
Ingredients
- 1 eggplant, diced
- Salt and pepper
- 2 small zucchini, seeded and diced
- 1 onion, chopped
- Olive oil, for liberal drizzling
- 24 cocktail tomatoes
- 1 red chili pepper, thinly sliced
- 2 tablespoons fresh thyme
- 4 cloves garlic, sliced or crushed
- A couple sprigs fresh thyme
- 1 pound penne rigate
- Freshly grated Parmigiano-Reggiano cheese
Yield
Serves: 4
Preparation
Salt eggplant and let it drain on kitchen towels.
Preheat oven to 425°F and set racks in the upper and lower third of oven.
On a baking sheet, arrange drained eggplant, zucchini, onions and drizzle with EVOO; season with salt and pepper.
On a second baking sheet, arrange tomatoes, chili pepper, garlic, thyme, salt and pepper, and drizzle liberally with EVOO.
Roast vegetables and tomatoes 20-25 minutes, rotating pans halfway through. Eggplant and zucchini should be browned and tender, and the tomatoes burst.
Bring a large pot of water to a boil for the pasta. Add salt and pasta.
Mash tomatoes, garlic and chilies together in a serving bowl; stir in eggplant and zucchini.
Add half a cup of starchy cooking water to the sauce, drain pasta and add it to the bowl. Toss everything together to combine and adjust seasoning. Serve topped with a few drizzles of EVOO and cheese.