Ratatouille Pasta
Ingredients
- ¼ cup olive oil
- 2 T. tomato paste
- 1 t. Italian seasoning
- 1 small eggplant, cut into 1-inch pieces (about 5 cups)
- 1 medium onion, coarsely chopped
- 3 medium plum tomatoes, cut into 1-inch pieces
- 3 cloves garlic, finely chopped
- Salt and black pepper
- 1 pound short pasta, such as rotini
- 2 medium zucchini, cut into 1-inch pieces
- 1 medium orange bell pepper, cut into 1-inch pieces
- OPTIONAL Kalamata Olives
- 2 basil sprigs
- Grated Parmesan
Instructions
Pour ¼ cup oil into a large, Dutch oven over medium. Add tomato paste and gently fry, stirring occasionally, until slightly caramelized, 3 to 5 minutes. Add the Italian seasoning and stir until combined.
Add the eggplant, onion, half the tomatoes, all the garlic and 1 teaspoon salt. Toss until vegetables are coated with the tomato-infused oil. Add 3 cups water, the pasta and 1 teaspoon salt. Bring to a boil, reduce heat to medium, cover and cook the pasta for half the time listed for al dente on the package directions, 4 to 6 minutes.
Remove the lid and stir to combine pasta with the sauce. Add the zucchini, peppers, remaining tomatoes and a few grinds of black pepper. Fold to combine, and reduce heat to medium-low. Cover and cook until pasta is al dente and peppers are crisp-tender, 2 to 3 minutes. Remove lid, and turn off heat. Taste and season with salt and pepper as desired. Top with torn basil leaves. Drizzle with olive oil and sprinkle with Parmesan.