Ingredients: vegetable pasta, 1 eggplant, 1 red bell pepper, 1 can sliced mushrooms, 1 can whole-peeled tomatoes, 1 whole shallot, garlic cloves, parmesan cheese and various seasoning (herbs, salt, pepper, etc.)
Method: Boil vegetable pasta. In a separate pan, sauté garlic, onions and red pepper in a bit of olive oil. Add diced eggplants. When eggplants turn a bit soft, add mushrooms. Season with salt, pepper and herbs according to taste. Once eggplants are more or less cooked (soft and brown), add tomatoes. Stir until well-mixed and tomatoes more or less turn to sauce. Once pasta’s done, drain and add to mixture. Stir and cook for a bit longer. Top with parmesan sauce and serve.
Verdict: B and I are so used to eating pasta with sausages and meat sauce, but this one was delicious even without. Definitely worth a comeback later on.
*According to Wikipedia, ratatouille is a traditional French Provençal stewed vegetable dish, originating in Nice. The full name of the dish is ratatouille niçoise. It was originally an everyday dish prepared in the summer with fresh summer vegetables. The original Ratatolha de Niça or Ratatouia Nizzarda used only zucchini (courgettes), tomatoes, green and red peppers (bell peppers), onion, and garlic. The dish known today as ratatouille adds eggplant (aubergine) to that mixture.
This looks really good! Thanks for sharing such a healthy recipe.
Hi, Kiki! Hubby and I loved it. Hope you will too.
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