|Southern Italian Ratatouille Pasta|
This will also be my first submission to Ruth's "Presto Pasta Night Roundup" over at Once Upon a Feast . What better way to use up all this zucchini than in a ratatouille. Each week she has quite the lineup of innovative pasta dishes from other fellow bloggers.
**Southern Italian Ratatouille Pasta**
- 3-1/2 tablespoons extra virgin olive oil
- 2 medium eggplants, peeled and cubed
- 4 - 6 cloves garlic, skins remaining
- 1/4 cup balsamic vinegar
- 3 tablespoons olive oil
- 1/4 teaspoon dried oregano
- 1/2 teaspoon coarsely ground black pepper
- 1-1/2 cups wild or domestic mushrooms, sliced 1/4-inch thick
- 1 medium yellow onion, diced
- 2 medium red peppers, halved and seeded
- 1-1/2 cups diced yellow zucchini, 1bout 1/2 lb), diced
- 1-1/2 cups diced green zucchini (about 1/2 lb) diced
- 1 (15 oz) can diced tomatoes or 3 - 4 peeled, fresh tomatoes, diced
- 2 tablespoons fresh basil, chiffonade
- 2 tablespoons chopped fresh parsley
- 1/4 cup freshly grated Parmesan
- 8 oz spaghetti
2. Preheat oven to 400F.
3. In baking pan place red pepper halves and garlic cloves. Remove marinated eggplant mixture from refrigerator and pour over peppers and garlic cloves in baking pan. Bake eggplant mixture in preheated 400F oven for 30 minutes. Stir periodically.
4. In a large pot of boiling salted water cook spaghetti until al dente. This will take about 8 - 10 minutes.
5. Meanwhile in a large skillet heat 1 T olive oil. Add diced onions and zucchini to skillet. Saute 5 minutes. To this mixture add sliced mushrooms and cook 2 minutes more. Add diced tomatoes.
6. Remove eggplant mixture from oven. Squeeze garlic from skins and add to mixture in skillet. These will be hot but try and break them up as much as possible. Remove slightly charred skin from sweet pepper and dice flesh. Add diced red peppers and roasted eggplant to mixture in skillet. Stir well. Simmer a few more minutes. Stir in chiffonade basil and chopped parsley at the last minute to retain freshness and colour.
7. Serve ratatouille over cooked spaghetti. Sprinkle with grated Parmesan,
You are reading this post on More Than Burnt Toast at http://morethanburnttoast.blogspot.com. Excerpts and links may be used, provided that full and clear credit is given to the author/owner of More Than Burnt Toast. All rights reserved by Valerie Harrison.