Ratatouille with Penne EntréeVegetarian “Maybe it is just the name, but Primitivo makes me think “old school”. This eggplant and tomato recipe harkens back to the grapes Croatian and Italian heritage. I was able to buy fresh pasta from a local Italian shop, but dried will work as well.” Katie Wetzel Murphy, Winery Ambassador and Family Partner Serves: 4-6 Ingredients: 1 ½ lbs eggplant, cut into ½” cubes 1 onion, chopped ½ cup AVV olive oil, divided 2 yellow or green summer squash, cut into ½” cubes ½ lb sweet red or yellow peppers, cut into ½” cubes ¾ lb small plum tomatoes 4 cloves garlic, minced 1 tsp fresh thyme leaves ¼ cup basil leaves, chopped Kosher salt, to taste Pasta of your choice Method of Preparation: Preheat oven to 450°. In a large roasting pan, stir together the eggplant, onions, ¼ cup olive oil and kosher salt. Place in oven and roast for 15 minutes, stirring occasionally. Stir in squash, peppers, 2 Tbsp olive oil and more salt. Roast mixture for an additional 25 to 30 minutes, stirring occasionally, until peppers are tender. Meanwhile, cook pasta according to package directions. Additionally, in a heavy saucepan, stirring often, simmer tomatoes, garlic, thyme, 2 Tbsp olive oil and a large pinch of salt until it starts to thicken slightly, about 12 minutes. Combine roasted vegetables with tomatoes and check your seasoning, then add chopped basil. Serve over your favorite pasta.
