Ratatouille originated in the South of France and makes use of an abundance of summer vegetables. Use the vegetables in the recipe but feel free to substitute your choice of veggies as well. Recipe adapted from Rachel Ray and can be found here.
Ratatouille with Pasta
4 cloves garlic, minced
1/4 tsp crushed red pepper (optional)
olive oil
2 bell peppers–use any variety from this week’s box. I used a purple pepper and a green pepper, seeded and chopped
1 medium onion, chopped
1/2 large eggplant, chopped
2 small summer squash, diced
black olives–about a handful, chopped
2 tbs capers, drained
3 1/2 cups of peeled, seeded, and chopped tomatoes ( to make the tomatoes: place 3-4 tomatoes in boiling water for a couple of minutes. Cool. Cut an “x” into the skin of the bottom of the tomato, then peel. Slice the tomatoes to remove seeds. Chop remaining.)
handful of basil, chopped
1/2 lb penne or other pasta, cooked al dente.
Heat garlic and crushed pepper in olive oil over medium heat, until garlic sizzles. Add all ingredients, with the exception of tomatoes and basil. Cover pan, reduce heat to medium-low, stirring occasionally, about 15 minutes. Add tomatoes and basil, and heat through. Serve with pasta, or alone as a side dish.
