Ratatouille Pasta

Photo: Cinnamon Girl

Ingredients

1 large Yellow Onion, diced

Olive oil for sauteing

Sea salt and fresh pepper

4 cloves Garlic, minced

3 cups Zucchini, peeled, thinly sliced(⅛ of an inch), cut into bite size pieces

3 cups Eggplant, peeled, thinly sliced(⅛ of an inch), cut into bite size pieces

1 teaspoon Italian Seasoning

14 ounces can of Artichokes, rinsed, chopped into bite size pieces

14 ounces can Diced Tomatoes

8 ounces Spaghetti (like Barila Whole Grain)

Extra Virgin Olive oil, for serving

Fresh grated Parmesan or Romano, for serving

Preparation

Saute the yellow onion in a large skillet or saute pan with enough Olive oil to coat the bottom of the pan, over medium-low heat until tender and translucent. Season with salt and pepper. Add garlic, saute until fragrant.

Add another tablespoon of Olive oil and the zucchini, eggplant and Italian seasoning. Continue sauteing until the zucchini and eggplant start to break down and become limp and tender.

Add the artichokes and tomatoes. Season with salt and pepper. Bring to a simmer for ten - fifteen minutes. Taste and re-season if needed.

Meanwhile cook the spaghetti to al dente according to package directions.

Toss with pasta and serve with a drizzle of extra-virgin Olive oil and Parmesan cheese.

Tools

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About

The secret here is to slice the zucchini and eggplant real thin and then into bite-size pieces or you will end-up with thick slices of mushy, unappealing vegetables.