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Ratatouille with Pasta Recipe

   
 

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     Ratatouille with Pasta

Category   Entrees - Maindishes
Sub Category   None

Ingredients
1 medium eggplant
2 small zucchini (about 1/2 lb) cut into 1/8 slices
1 medium green bell pepper, chopped (about 1 cup)
1/2 yellow onion, chopped
4 medium tomatoes, cut into 4ths (or one 28 oz. can Italian tomatoes, whole and peeled)
1/4 cup olive oil
1 tsp salt
1 tsp dried basil leaves
1/4 tsp coarse ground black pepper
 
1 dash red pepper
1 dash crushed red pepper
1 tsp minced garlic

Instructions
Peel eggplant and cut into 1/2 inch cubes. In a frying pan, cook eggplant and onion in butter or margarine for 5-10 minutes until tender. In a 5 quart kettle or Dutch oven, combine eggplant/onion and other ingredients. Cook and stir until heated through. Cover and cook over medium heat, stirring occasionally, until vegetables are crisp-tender, about 10 minutes. Serve as a vegetable side dish or over cooked pasta. Garnish with Parmesan cheese. If serving as an entrée, try adding 1/2 pound cooked sliced Italian sausage to mixture prior to simmering for the remaining 10 minutes. NOTES- To prevent the eggplant from stewing and soaking up all the oil, dice eggplant, place in colander and sprinkle each layer with salt as you dice it. After 25 to 30 minutes, rinse to remove salt on surface and dry between paper towels. This will remove a considerable amount of moisture and promote browning in the first step.
To ensure that the zucchini stays crisp tender, you can add the slices at the very last, arranging them on top of the other ingredients, and letting them steam until ready.


Originally Submitted
1/31/2013





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