Rosemary Ratatouille Pasta Recipe
Ingredients
5 tablespoons olive oil
1 large onion, halved and thinly sliced
3 cloves garlic, finely chopped
1 medium-size or 2 small zucchini (about 8 ounces), sliced
1 small eggplant (about 12 ounces), cut in 3/4-inch cubes
1 green bell pepper, seeded and cut in thin slices
1/2 teaspoon salt
1/2 teaspoon pepper
28-ounce can tomatoes in puree
2 teaspoons drained small capers
1 teaspoon dried rosemary
2 tablespoons finely chopped parsley
1 pound fusilli or other strand pasta
Grated Parmesan cheese
Directions
Heat the oil in a large skillet or saucepan.
Cook the onion over medium-low heat for about 3 minutes.
Add the garlic, zucchini, eggplant, bell pepper, salt and pepper and cook about 5 minutes over medium-low heat.
Add the tomatoes, capers and rosemary.
Cook, uncovered, over low heat for about 10 minutes, stirring to break up the tomatoes, until the mixture is slightly reduced and thickened.
Stir in the parsley.
Taste and add salt and pepper as desired.
Cook the onion over medium-low heat for about 3 minutes.
Add the garlic, zucchini, eggplant, bell pepper, salt and pepper and cook about 5 minutes over medium-low heat.
Add the tomatoes, capers and rosemary.
Cook, uncovered, over low heat for about 10 minutes, stirring to break up the tomatoes, until the mixture is slightly reduced and thickened.
Stir in the parsley.
Taste and add salt and pepper as desired.
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