Ratatouille is a combination of lots of different vegetables, sauteed together with garlic, until tender. This vegetarian version is a hearty one dish meal.
Prep Time: 15 minutes
Cook Time: 25 minutes
Ingredients:
- 10 oz. can vegetable broth
- 2 cups radiatore pasta OR 6 ounce package red beans and radiatore pasta mix
- 3 Tbsp. olive oil
- 1 small eggplant, peeled and diced
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 green bell pepper, chopped
- 1 red bell pepper, chopped
- 2 zucchini, peeled and chopped
- 1 tomato, chopped
- 1 (15 ounce) can red beans, drained
- 1/2 tsp. salt
- 1/8 tsp. cayenne pepper
Preparation:
Cook pasta in vegetable broth and water according to package instructions (OR cook beans and pasta mix as directed on package). Drain, rinse well with water, drain again and set aside.
Meanwhile, in large skillet heat olive oil over medium heat and saute eggplant, onion, garlic, and bell pepper for 10 minutes, stirring frequently. Add zucchini, tomato, beans, pasta, salt and pepper, cover, and cook 5-10 minutes longer, stirring occasionally, until mixture is thoroughly heated and slightly thickened. Serves 6-8
