1 onion, sliced thinly
\n2 garlic cloves, minced
\n5 tablespoons olive oil
\n1 (3\/4-pound) eggplant, cut into 1\/2-inch pieces (about 3 cups)
\n1 small zucchini, scrubbed, quartered lengthwise, and cut into thin slices
\n1 red bell pepper, chopped
\n3\/4 pound small ripe tomatoes, chopped coarsely (about 1 1\/4 cups)
\n1\/4 teaspoon dried oregano, crumbled
\n1\/4 teaspoon dried thyme, crumbled
\n1\/8 teaspoon ground coriander
\n1\/4 teaspoon fennel seeds
\n3\/4 teaspoon salt
\n1\/2 cup shredded fresh basil leaves
\n1 pound penne pasta<\/p>\n
In a large skillet cook the onion and the garlic in 2 tablespoons of the oil over moderately low heat, stirring occasionally, until the onion is softened. Add the remaining 3 tablespoons oil and heat it over moderately high heat until it is hot but not smoking. Add the eggplant and cook the mixture, stirring occasionally, for 8 minutes, or until the eggplant is softened. Stir in the zucchini and the bell pepper and cook the mixture over the moderate heat, stirring occasionally, for 5 to 7 minutes, or until the vegetables are tender. Stir in the oregano, thyme, coriander, and fennel seeds. Add salt and pepper, to taste and cook the mixture, stirring, for 1 minute. Stir in the basil and combine the mixture well. The ratatouille may be made 1 day in advance, kept covered and chilled, and reheated before serving. In a large pot of boiling salted water cook pasta until al dente. Serve with ratatouille.<\/p>\n","protected":false},"excerpt":{"rendered":"
1 onion, sliced thinly 2 garlic cloves, minced 5 tablespoons olive oil 1 (3\/4-pound) eggplant, cut into 1\/2-inch pieces (about 3 cups) 1 small zucchini, scrubbed, quartered lengthwise, and cut into thin slices 1 red bell pepper, chopped 3\/4 pound small ripe tomatoes, chopped coarsely (about 1 1\/4 cups) 1\/4 teaspoon dried oregano, crumbled 1\/4 … <\/p>\n