Ratatouille Pasta
Dinners, Vegetarian
Ingredients
1 medium onion, peeled and diced
1 bell pepper, de-seeded and diced
1-2 medium eggplants, peeled and diced
1 zucchini, peeled and diced
6 tbsp. olive oil
1 cup white wine
2 lbs. cherry, plum, or grape tomatoes, cut in half
1 Summer squash, diced
2 garlic cloves, minced
Kosher salt to taste
Pepper to taste
1/8 tsp. red pepper flakes or to taste
1/2 tbsp. Basil
2 lbs. pasta like rigatoni or penne
7 quart dutch oven or pot
Parmesan cheese
Description
Ratatouille is a French dish containing some or all of the following- eggplant, tomatoes, squash, zucchini, onions, potatoes, bell peppers, and garlic and herbs. It is made either by thinly slicing and arranging the veggies in rings in a baking dish, then baking, or by simply cubing and cooking them on the stovetop. It is sometimes made with sauce, sometimes only with oil. It is generally eaten like a stew or casserole with bread. This version, obviously is not traditional with it's pasta, but it is easy and delicious.
Directions
Put the onion, bell pepper, eggplant, zucchini and squash in a pot over medium low heat with the oil and cook until the veggies are all soft. Stir frequently. Add the garlic and wine and cook about 5 minutes.
Add the tomatoes, salt, pepper, basil, and red pepper flakes. Keep at a steady simmer. Add a pinch of salt and pepper. Cook until the tomatoes are soft and falling apart, stirring frequently.
Cook your pasta about 2 minutes less than what it calls for on the package. Add a ladle or two of pasta water to the vegetables. Drain the pasta and add to the vegetables. Cook together until the pasta is done. Adjust salt and pepper as needed. If desired, add a drizzle of olive oil.
Serve with parmesan cheese.