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Ratatouille "Unbaked" Ziti




Source of Recipe


Woman's Day 6/03






List of Ingredients



• 8 oz uncooked ziti pasta
  
• 1 small eggplant (about 12 oz), diced
  
• 1 bell pepper, quartered and sliced
  
• 1 cup chopped onion
  
• 1 medium zucchini, halved and sliced
  
• 2 tsp minced garlic
  
• 2 cups bottled fat-free marinara sauce
  
• 1 cup reduced-fat ricotta cheese
  
• 1/2 cup shredded reduced-fat mozzarella cheese
  
• Garnish: fresh basil leaves, cut in strips
  






Instructions



1. Cook pasta in a large pot of lightly salted water as package directs.
   
2. Meanwhile coat a large nonstick skillet with olive oil cooking spary. Heat over medium heat; add eggplant, bell pepper, onion and 1/4 cup water. Cover and, stirring often, cook 10 minutes.
   
3. Stir in zucchini and garlic; cover and cook 2 mintues. Add sauce and simmer 1 minute or until vegetables are tender.
   
4. Drain pasta, add to skillet and toss to mix. Spoon on dollops of ricotta; sprinkle with mozzarella. Cover and cook over low heat, without stirring, 2 minutes until cheese melts. Garnish with basil.
   






Final Comments


Serves 4.