Ratatouille Pasta Toss

Total Time: 40 mins Preparation Time: 15 mins Cook Time: 25 mins

Ingredients

• Servings: 4
• salt
• 1/4 cup extra virgin olive oil, 4 turns of the pan
• 4 garlic cloves, crushed
• 1 lb zucchini, diced
• 1 lb eggplant, diced
• 1 large yellow onion, diced
• fresh ground pepper
• 3 whole roasted red peppers, fresh
• 1/2 cup dry wine or 1/2 cup chicken stock or 1/2 cup vegetable stock
• 1 (15 ounce) can crushed tomatoes
• flat leaf parsley, chopped
• 10 leaves fresh basil, shredded
• grated parmigiano-reggiano cheese
• crusty bread, to pass around at the table

Recipe

• 1 bring a large pot of water to a boil, add salt and then cook the pasta is al dente.
• 2 while the pasta is working, heat a large , deep skillet over medium heat. add the evoo, garlic, zucchini, eggplant and onion. season the vegetables with salt and pepper and cook for 10 minutes, giving the skillet a good shake, often.
• 3 coarsely chop the roasted red peppers and add them to a food processor. puree the peppers until almost smooth.
• 4 deglaze the veggies with the wine, then stirring the roasted red pepper puree and tomatoes. heat the sauce through and adjust the salt and pepper. simmer the sauce for 5 minutes, then drain the pasta and add it to the skillet. toss the sauce and pasta together with the chopped parsley and basil. serve with grated cheese and crusty bread.