Penne with Summer Vegetable Ragout


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


  • 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


  1. 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.

  2. 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.

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