Jefferson County Recipe of the Day: Ratatouille Pasta

A healthy and delightful vegetable dish!

Ratatouille Pasta


2 cups diced peeled eggplant
2 cups sliced zucchini
1/2 teaspoon salt
1-1/3 cups uncooked spiral pasta
1 cup sliced onion
1 tablespoon olive oil
1 – 14-1/2 oz. can diced tomatoes, undrained
2 tablespoons tomato paste
1 teaspoon dried oregano
1/2 teaspoon garlic powder
1/2 teaspoon dried basil
Dash pepper
1 cup shredded part-skim mozzarella cheese


~Place eggplant and zucchini in a colander over a plate. Sprinkle with salt and toss. Let stand for 30 minutes; rinse and drain well.

~Cook pasta according to package directions.

~Meanwhile, in a large non-stick skillet, saute the eggplant, zucchini, and onion in olive oil until tender. Add the tomatoes, tomato paste, oregano, garlic powder, basil, and pepper. Bring to a boil. Reduce heat; cook, uncovered, over medium-low heat for 3 minutes, stirring occasionally.

~Drain pasta; place on an ovenproof platter. Top with vegetable mixture. Sprinkle with mozzarella cheese.

~Broil 4 to 6 in. from the heat until cheese is melted.

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