Ratatouille with Spelt Penne

From The New Chesapeake Kitchen

Cookbook

Author(s): John Shields, David W. Harp

Page 123

Cuisine: North American

Course: Main Courses

Reviews

1 reviews, average rating 4.0 / 5

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hipcook

5 years ago

★ ★ ★ ★ ★ 4/5

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Most of my ratatouille recipes are built in a skillet or pot. In this one, the vegetables are roasted first and then covered with tomato sauce. The result is that the eggplants, peppers and zucchini hold their shape and individual flavors better.

We just ate it as a side dish; serving over pasta or rice would also be nice.

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