Lunch: Rotini with Ratatouille

Ingredients

1 medium eggplant
1 1/2 tsp. salt
1 tbsp. olive oil
1 medium zucchini
2 small onions
1/2 medium green bell pepper
1/2 tbsp. finely chopped garlic
1 can crushed tomatoes or half a 28-ounce can (1 1/2 cups)
1 c. water
1/4 tsp. Freshly ground pepper
1 lb. rotini or cut fusilli (pasta twists)

Instructions

Put eggplant in a colander, sprinkle with 1 teaspoon of the salt and toss to mix. Let drain at least 20 minutes. Pat dry with paper towels.
Meanwhile heat 1 teaspoon of the oil in a large nonstick skillet over medium heat. Add zucchini and cook about 5 minutes, stirring occasionally, until edges are browned. Transfer with a slotted spoon to a plate.
Bring a large pot of lightly salted water to boil over high heat.
Meanwhile heat remaining 2 teaspoons oil in the skillet over medium heat. Add eggplant and cook about 6 minutes, stirring occasionally, until browned. Add onions, bell pepper and garlic. Reduce heat to medium-low and cook, stirring often, 8 minutes or until soft. Stir in tomatoes, water, remaining salt and pepper. Cook, partially covered, until thickened, about 15 minutes. Stir in zucchini.
Meanwhile add pasta to boiling water and cook according to package directions.
Drain pasta and put into a warmed large serving bowl. Add eggplant mixture; toss to mix well.

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