Penne with Summer Vegetable Ragout

Name: Penne with Summer Vegetable Ragout
Ingredients: 2 cups diced eggplant; 2 sprigs fresh rosemary; 0.25 cup olive oil; 1 cup diced yellow squash; 1 cup diced zucchini; Salt and freshly ground black pepper, to taste; 1 medium bulb fennel, thinly sliced (about 1 cup); 2 cups thinly sliced red onion; 6 cloves garlic, smashed; 1 red bell pepper, seeded and cut into small pieces; 1 yellow bell pepper, seeded and cut into small pieces; 1 tablespoon chopped fresh thyme; 1 tablespoon freshly grated orange zest; 2 cups seeded, diced ripe tomatoes; 0.25 cup balsamic vinegar; 10 ounces penne pasta

By

Martha Stewart Editors

Updated on May 16, 2017

Servings:

4

These ingredients are only suggestions; use whatever is ripest, from the market or your own garden.

Ingredients

2 cups diced eggplant
2 sprigs fresh rosemary
¼ cup olive oil
1 cup diced yellow squash
1 cup diced zucchini
Salt and freshly ground black pepper, to taste
1 medium bulb fennel, thinly sliced (about 1 cup)
2 cups thinly sliced red onion
6 cloves garlic, smashed
1 red bell pepper, seeded and cut into small pieces
1 yellow bell pepper, seeded and cut into small pieces
1 tablespoon chopped fresh thyme
1 tablespoon freshly grated orange zest
2 cups seeded, diced ripe tomatoes
¼ cup balsamic vinegar
10 ounces penne pasta

Directions

In a large pan over high heat, saute eggplant and rosemary in oil for 5 minutes. Add squash and zucchini, and saute a few minutes more. Salt and pepper lightly. Add fennel, onion, and garlic, and saute until soft. Add peppers, reduce heat, and cook for 4 minutes. Mix in thyme and orange zest; add tomatoes and vinegar. Cook for 5 minutes. Remove from heat, and adjust seasonings with salt, pepper, vinegar, or oil. Cover, and keep warm.
Cook penne in a large pot of boiling salted water, according to package instructions, until al dente. Drain. Toss with the vegetables. Serve hot or cold.