Tonight, my fiance made a delicious dinner perfect for Spring/Summer: ratatouille pasta. I learned an easy way to remember the veggies in ratatouille: EZPOT (eggplant, zucchini, pepper, onion and tomato.) But don't forget the beautiful fresh basil. It really makes the dish.
Ratatouille Pasta
Serves 4
1 eggplant
2 zucchini
2 red bell peppers
1 onion
28oz crushed tomatoes
1lb pasta (your choice)
fresh basil
crushed red pepper
garlic
Saute onions first in a nonstick or stainless steel pan. Add peppers, zucchini, eggplant and crushed red peppers and saute 8-10 minutes. Add veggies to tomatoes in a large pot, bring to a simmer and cover. Allow the sauce to cook for an hour. Boil water and cook pasta according to package. Add fresh basil and garlic to the sauce. Drain pasta and add to sauce. Serve garnished with fresh basil and vegan parmesan.
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