I received a beautiful little eggplant in my CSA share last week and couldn't wait to make ratatouille with it. This is a little twist on traditional ratatouille. The tomatoes just barely heat up from the hot pasta, so they still stay fresh and juicy. This time I tossed everything with hot, gluten-free pasta. Score!
How do you like your eggplant? I like mine just like this. :)
Gluten-Free Ratatouille Pastaoriginal recipe
Ingredients:8 oz. gluten-free or regular pasta
1/4 cup olive or canola oil
1 small eggplant, about 1/2-3/4 lb., diced
1 small zucchini, about 1/2 to 3/4 lb., diced
2 small bell peppers, diced
1 small onion, diced
2-3 garlic cloves, minced
a few sprigs fresh thyme
fresh basil (or a few spoonfuls of pesto)
1-2 cups fresh cherry tomatoes, halved
salt and pepper, to taste
Instructions:Boil pasta in salted water according to package directions. Drain the pasta and keep warm while preparing the vegetables.
In a large non-stick or cast iron skillet, heat oil. Add the eggplant and zucchini cubes. Stir frequently and cook until brown on all sides. Remove from pan and add the onion and peppers. Cook until they start to soften, adding a little more oil (or water) if the onions and peppers stick. Add the garlic and cook a little longer. Add the eggplant and zucchini back to the pan, along with the thyme sprigs. Cook on low until the vegetables are cooked through.
Gently toss the cooked pasta the vegetables, the basil (or pesto), and the cherry tomatoes. Serve hot.
Makes enough 4-6 as a main dish.
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