Ratatouille Pasta Recipe

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Ratatouille Pasta

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Category: Pasta

3 Servings
By: Unknown

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Ingredients:

2 cups diced peeled eggplant
2 cups sliced zucchini
1/2 tsp salt
1 1/3 cups uncooked spiral pasta
1 cup sliced onion
1 tbs olive oil
1 (14.5 ounce) can diced tomatoes, undrained
2 tbs tomato paste
1 tsp dried oregano
1/2 tsp garlic powder
1/2 tsp dried basil
Dash pepper
1 cup shredded part-skim mozzarella cheese

Instructions:

Place eggplant and zucchini in a colander over a plate; sprinkle with salt and toss. Let stand for 30 minutes; rinse and drain well.
Cook pasta according to package directions. Meanwhile, in a large nonstick skillet, saute the eggplant, zucchini and onion in oil until tender. Add the tomatoes, tomato paste, oregano, garlic powder, basil and pepper. Bring to a boil. Reduce heat; cook, uncovered, over medium-low heat for 3 minutes, stirring occasionally.
Drain pasta; place on an ovenproof platter. Top with vegetable mixture. Sprinkle with mozzarella cheese. Broil 4-6 in. from the heat until cheese is melted.

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