Easy Ratatouille Sauce for Pasta 

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Ratatouille is a southern French dish made from eggplant, zucchini, onions, capsicum, tomatoes, and garlic.

Suggestions:

Use small amount oil because it preserves the integrity of each type of vegetable and is moist without being soupy.

Ingredients:

4 roma tomatoes

1 Tbsp olive oil

1 clove garlic, crushed

1 onion, sliced

1 large zucchini, sliced

1 green capsicum, chopped

3 Tbsp tomato paste

1 Tbsp fresh basil, chopped

1 small eggplant, chopped

Directions:

Halve tomatoes and place cut side down on a plate to allow liquid to drain. Place on a baking-paper lined tray in a slow oven for an hour.

Brush the base of a pan with olive oil. Cook garlic and onion until soft. Add tomatoes, zucchini, capsicum, tomato paste, basil and eggplant.

Cook over low heat for approximately 20 minutes or until tender.

Serve with spaghetti or with meat as the vegetable accompaniment.

Variations:

Serving suggestion not included in nutritional information.

Author:

Fresh Finesse

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