Ratatouille Pasta
Ingredients
- 3 eggplants
- salt
- pepper
- 1 1/4 C. olive oil
- 2 med. onions, sliced
- 3 garlic cloves, peeled and crushed
- 2 med-size tomatoes, skinned, seeded and chopped
- 2 sweet red or green peppers, seeded and chopped
- 6 zucchinis, quartered
- bouquet garni
- 1 2/3 C. macaroni
- Dressing:
- 3 Tbs. oil
- 1 Tbs. vinegar
- 1 sm. onion, chopped
Directions
Quarter the eggplants, sprinkle them with salt and leave them for about 20 minutes. Rinse and dry. Heat half the oil in a pan and sauté the sliced onions for a few minutes until lightly colored, then add the garlic. Sauté for 5 minutes more then add the tomatoes and peppers. In a separate pan, sauté the eggplant and zucchini for a few minutes in the rest of the oil. Drain and add to the other pan. Season with salt and pepper, add the bouquet garni and simmer for 30 minutes. Meanwhile, cook the macaroni in boiling salted water until tender. Mix the dressing ingredients. Drain the cooked pasta, refresh in cold water and toss in dressing. When the ratatouille is cooked, remove the bouquet garni and blend the mixture with the pasta. Allow to cook and serve.
Serve with: Broiled Herb Tomatoes
