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    Pasta with Ratatouille


    Source of Recipe


    Arca Max

    2 Tbsp. olive oil
    1 large onion, chopped
    3 cloves garlic, minced
    3 cups eggplant, chopped
    3 cups zucchini, chopped
    3 tomatoes, chopped
    1/2 cup parsley, chopped
    1 cup water - or low fat chicken or vegetable broth
    Salt and pepper
    1 pound penne pasta
    1 cup Parmesan cheese, grated

    Heat olive oil in large pot. Cook onion and garlic in olive
    oil until tender. Add eggplant and simmer for 10 minutes.
    Add zucchini, tomatoes, parsley and about 1 cup of water.
    Salt and pepper to taste. Simmer on low/medium heat for
    about 30 minutes until vegetables are tender, stirring
    frequently. You may need to add just a little more water as
    the dish cooks down. Meanwhile cook pasta according to
    package directions until just
    al dente. Drain pasta and spoon into bowls. Spoon ratatouille
    over pasta and top with cheese. This dish is perfect for
    those cold winter nights when you want something nice and warm
    but also light so that you have plenty of energy to hang lights
    and wrap presents.

 

 

 


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