Ratatouille Pasta (version II)

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8 ounces elbow macaroni, ziti or other medium pasta shape, uncooked
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

Prepare pasta according to package directions, drain.

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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