Recipe: Ratatouille Pasta

Ratatouille Pasta

8 oz. Elbow Macaroni, Ziti or other medium pasta shape, uncooked
4 cloves garlic, minced
2 tbsp. olive oil
1 medium yellow or red onion, diced
2 baby eggplants, diced into 1/2-inch pieces
2 small zucchini, diced into 1/2-inch pieces
2 cups fresh tomatoes, diced
4 tbsp. fresh basil or 4 tsp. dried basil
2 tbsp. grated Romano, Parmesan or crumbled Feta cheese, salt and pepper to taste

Prepare pasta according to package directions, drain.

Meanwhile, over medium heat, pour oil into large skillet, add minced garlic, and onion and cook 1 minute.

Add eggplant and zucchini to onion mixture. Over medium heat, saut vegetables until tender, stirring often, about 5-10 minutes; remove from skillet and reserve.

In same skillet, heat tomatoes over high heat for 5 minutes until liquid is reduced by about half.

Add basil. Cook one more minute.

Add eggplant and pasta, and toss. Sprinkle with grated or crumbled cheese.

Servings: 4 to 6