Ratatouille Pasta (version II)
8 ounces elbow macaroni, ziti or other medium pasta shape, uncooked
Prepare pasta according to package directions, drain.
3 cloves garlic, minced
2 tablespoons vegetable or olive oil
1 medium yellow or red onion, diced
2 baby eggplants, diced into 1/2-inch pieces
2 small zucchini, seeded and diced into 1/2-inch pieces
2 cups fresh tomatoes, seeded and diced
2 tablespoons fresh basil or 2 teaspoon dried basil
2 tablespoons grated romano or parmesan cheese
salt and pepper to taste
Meanwhile, over medium heat, pour oil into large skillet, add minced garlic, and onion and cook 1 minute. Squeeze out excess moisture from diced eggplant and zucchini and add to onion mixture. Over medium heat, sauté vegetables until tender, stirring often, about 5 minutes; remove from skillet and reserve. In same skillet, heat tomatoes over high heat for 5 minutes until liquid is reduced by about half. Add basil. Cook one more minute. Add eggplant and pasta, and toss. Sprinkle with grated cheese.
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