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Ratatouille Orecchiette




Source of Recipe


From FoodFit


List of Ingredients




1 tablespoon olive oil
1/2 medium onion, finely chopped
1 - green or red pepper, chopped
2 small eggplants, cubed (about 2 cups)
1 small zucchini, cubed (about 1 cup)
1 - bay leaf
2 sprigs fresh oregano, or 1/4 teaspoon dried
2 cups chopped tomatoes with their juice, canned or fresh
- - salt to taste
- - freshly ground black pepper
1 pound orecchiette pasta
1/4 cup freshly grated Parmesan cheese


Recipe



1 Heat the oil in a 4-quart sauce pot over medium heat. Add the onion and cook until soft and translucent, about 3 to 4 minutes.
2 Add the pepper and cook 2 minutes more. Add the eggplant and cook 2 more minutes.
3 Add the zucchini, garlic, bay leaf and oregano. Season lightly with salt and pepper and continue to cook for 2 more minutes.
4 Add the tomatoes and simmer for 40 minutes, uncovered.
5 Meanwhile, bring a large pot of well-salted water to a boil. Add the pasta and cook until al dente, about 12 minutes.
6 Toss the hot pasta with the ratatouille and sprinkle with Parmesan cheese.
7 Adjust the salt and pepper to taste.