Yield: 6 Servings
|-JUDI M. PHELPS|
|3 tablespoons||Olive oil or vegetable oil|
|3||Cloves garlic; minced|
|1 cup||Onion; chopped|
|1||Red bell pepper; chopped|
|½ cup||Green pepper; chopped|
|2 mediums||Zucchini; sliced thickly|
|1||Crookneck squash; sliced thickly|
|1 large||Eggplant; cut thickly|
|2 larges||Cans tomatoes (28 oz each); drained well|
|½ teaspoon||Dried basil|
|¼ teaspoon||Dried oregano|
|Freshly ground black pepper|
|1||Pkg. rigatoni or curly|
|Parmesan cheese; freshly grated|
In a large sauce pot at least 6-quarts, heat the oil over medium heat. Add garlic and stir for a few seconds and then add onion and peppers. Cook for about 5 minutes stirring every so often to move the mixture around in the pot. When the vegetables are fairly soft, add the eggplant and squashes. Stir fry and continue to cook stirring quite often for at least another 5 minutes. You may have to add a little more oil to the pan if it looks dry. Add tomatoes which can be crushed with a spoon if you wish and the sugar and spices. Bring it to a boil and then reduce the heat. Cover the pan leaving it ajar slightly to let the steam to escape and cook about 10-15 minutes more making sure you stir it every so often. Remove the cover and simmer another 5 minutes or so until vegetables appear soft and cooked through.
While the vegetables are simmering, you can cook the pasta according to the directions on the package. Drain the pasta and toss the vegetable mixture with it. Serve with freshly grated Parmesan cheese.
Note: I sometimes add some sliced mushrooms and black olives which is definitely not a traditional ratatouille, however, it makes it taste wonderful. I also sometimes add about ⅓ cup fume blanc or other dry white wine when I add the tomatoes and spices.
Shared and MM by Judi M. Phelps jphelps@... or jphelps@...