Categories: pasta- pasta sauces

Ingredients

• 2 Tbsp. olive oil
• 1/2 onion, chopped
• 1 clove garlic, crushed
• 1 eggplant, cut into 3/4-inch cubes
• 1/2 tsp. salt, divided use
• Ground black pepper
• 2 medium zucchini, cut into 1/2-inch slices, then each slice cut into 4 pieces
• 1 (28-oz.) can whole tomatoes
• 1/2 tsp. dried oregano
• Cooked rigatoni, penne or ziti pasta, for serving

Directions

1. In a large skillet or pot, heat oil over medium-high and add onions. Saute until translucent, 3 to 5 minutes. Add garlic and cook until fragrant, 30 seconds to 1 minute. Stir in eggplant cubes and season with 1/4 tsp. of the salt; add pepper to taste. Cover and cook 5 minutes, stirring occasionally.
2. Add zucchini and the remaining 1/4 tsp. of salt. Cover and cook until eggplant and zucchini are tender, about 7 minutes. Pour tomatoes and their juice into a large bowl and squeeze or crush with your hands. Stir tomatoes and oregano into pot. Lower temperature and simmer uncovered for 10 minutes. Serve over cooked rigatoni, penne or ziti.

3. Ratatouille can also be served alone, or with rice, or mashed potatoes.

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