Pasta Ratatouille

Preheat oven to 425°F. Bring a large pot of salted water to a boil for the pappardelle. Trim and quarter the eggplant lengthwise, then cut into ½ inch thick wedges. Lay on a paper towel-lined baking sheet and sprinkle with ½ tsp salt. Trim and cut the zucchini into half moons. Peel and mince the garlic. Peel and thinly slice the shallot. Halve the tomatoes.

Discard the paper towel from underneath the eggplant. Toss the eggplant in 2 tsp olive oil and a pinch of salt and pepper. Roast, tossing halfway, until browned and tender, about 18 to 22 minutes.

Place a large skillet over medium-high heat with 1 tbsp olive oil. Once hot, add the sliced shallot and a pinch of salt and pepper, and cook until softened, about 3 to 5 minutes. Add the chopped zucchini and minced garlic and cook until the zucchini is bright green and the garlic is aromatic, about 1 minute.

Add the tomatoes to the skillet. Reduce heat to low and cook until the tomatoes release their juices and soften slightly, about 4 to 6 minutes. Finely chop the parsley leaves. Zest the lemon. Slice the roasted red peppers.

Add the pappardelle pasta to the large pot of boiling water and gently stir. Cook until just tender, about 2 to 3 minutes. Measure out ½ cup pasta water and add to the ratatouille. Drain the pappardelle pasta and drizzle with 1 tsp olive oil to prevent sticking.

Add the roasted eggplant and cooked pappardelle to the ratatouille and gently toss to combine. Divide the pasta ratatouille between large, shallow bowls. Drizzle each with ½ tsp olive oil and sprinkle with chopped parsley and lemon zest.