Recipe

RATATOUILLE PASTA

Cookingwithcocktailrings.com

Salt eggplant

Add eggplant to a colander & season with salt. Let sit (15-30 min) then pat with paper towels. Eggplant may start to discolor but that’s ok, it may oxidize as it loses excess moisture.

1

Cook eggplant

Heat a large pot over medium heat. Add olive oil & heat through, add eggplant & stir occasionally, until golden brown (~6-8 min). Use slotted spoon to remove to a plate, reserving as much oil as possible in pot.

2

Sauté onion

Return the pot to medium heat, add onion & sauté until just tender (~4 min).

3

Cook vegetables

Add zucchini, summer squash, pepper & stir to combine, cooking until vegetables are softened & golden brown (~6 min). Add garlic & cook until fragrant (~30 sec).

4

Simmer sauce

Stir in the tomato paste followed by the vegetable stock & simmer until the sauce thickens & resembles a stew (~20 min).

5

Cook pasta

Bring a large pot of water to a boil over medium-high heat. Add pasta to the boiling water & cook, stirring occasionally, until al dente (~10 min). Set aside 1 cup of pasta water then drain & return pasta to pot.

6

Assemble sauce

Add eggplant to sauce & stir to combine with ½ cup of pasta cooking water & ½ cup of Parmesan.

7

Serve

Spoon sauce over pasta & stir to combine. Divide pasta among serving bowls & top with more Parmesan cheese. Serve warm.

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