Recipe #19: Ratatouille Pasta

Here's a Rachael Ray recipe from her Veggie Meals cookbook. I must say, it's quite colorful, and has just as much flavor as it has color. It's quick and easy to make, and you'll have lots of leftovers. I was surprised how filling it was.



INGREDIENTS:

4 cloves garlic, minced
1/4 teaspoon crushed red pepper (a few pinches)
3 tablespoons extra-virgin olive oil (3 times around the pan)
1 small red bell pepper, seeded and chopped
1 green bell pepper, seeded and chopped
1 orange bell pepper, seeded and chopped
1 medium onion, chopped (recipe says yellow, I used white)
1 small eggplant, peeled or skin-on, diced (I used a larger eggplant)
1 medium zucchini, diced
20 Kalamata olives, pitted and coarsely chopped
2 tablespoons capers, drained
Coarse salt and pepper, to taste
1 can (28 oz) crushed tomatoes
A handful chopped fresh flat-leaf parsley
1/2lb rigatoni pasta, cooked al dente

DIRECTIONS:

In a deep skillet or pot, working over medium heat, simmer garlic and crushed pepper in oil until the garlic speaks.

Add peppers, onion, eggplant, zucchini, olives, capers, salt and pepper. Cover and reduce heat to medium low, and cook the veggies down, stirring occasionally, until eggplant begins to break down, about 10-15 minutes.

Add tomatoes and parsley and heat through. Toss with pasta.