Ratatouille Provençale (version II)

4 ounces dry vermicelli or rigate pasta, cooked according to package directions, drained, and rinsed
1 teaspoon extra-virgin olive oil
1 small eggplant, coarsely chopped
1 small zucchini, halved lengthwise and cut into 1/2-inch slices
1 small yellow onion, finely sliced into rings
1/2 cup finely sliced green onions
1 to 2 cloves garlic, crushed
1/2 cup finely sliced mushrooms
1 medium-size ripe tomato, coarsely chopped
2 cups tomato sauce
1 to 2 teaspoon minced fresh oregano leaves
1 to 2 teaspoon minced fresh basil leaves
salt and freshly ground pepper

Heat the oil in a large, nonstick skillet over medium-high heat. Sauté the eggplant and zucchini for 3 minutes. Add the yellow and green onions, garlic, mushrooms and tomato. Cook until the zucchini is crisp-tender; stir frequently. Stir in the tomato sauce, oregano and basil. Reduce the heat to low. Simmer the vegetables in the sauce for 5 minutes. Salt and pepper the dish according to individual taste. Place the warm, cooked pasta on oven-warmed plates. Serve the hot vegetable sauce over the pasta.



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