Linguine with Ratatouille Sauce

Name: Linguine with Ratatouille Sauce
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 4
Cuisine: Mediterranean, French, European
Ingredients: 118 milliliters thin-sliced basil leaves; 394 milliliters canned crushed tomatoes in thick puree (one 15-ounce can); 227 grams small eggplant (about , cut into 1/2-inch dice; 3 cloves garlic, chopped; 1 teaspoons fresh-ground black pepper; 340 grams linguine; 3 Tbsps olive oil; 1 onion, cut into thin slices; 1 green or red bell pepper, cut into 1/2-inch dice; 1 teaspoons salt; 2 teaspoons wine vinegar; 227 grams zucchini (about , cut into 1/2-inch dice

Linguine with Ratatouille Sauce is a vegan recipe with 4 servings. One serving contains 490 calories, 15g of protein, and 13g of fat. This recipe covers 24% of your daily requirements of vitamins and minerals. From preparation to the plate, this recipe takes about 45 minutes. If you have onion, garlic, fresh-ground pepper, and a few other ingredients on hand, you can make it. To use up the olive oil you could follow this main course with the Sauteed Banana, Granolan and Yogurt Parfait as a dessert. It works well as a main course.

Instructions

In a large frying pan, heat the oil over moderate heat.

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Cooking Oil

Equipment you will use

Frying Pan

Add the onion and bell pepper and cook, stirring occasionally, until the onion is translucent, about 5 minutes.

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Bell Pepper

Onion

Add the eggplant, zucchini, garlic, salt, and black pepper. Reduce the heat to moderately low and cook, covered, for 15 minutes, stirring occasionally.

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Black Pepper

Eggplant

Zucchini

Garlic

Salt

Add the tomatoes and simmer, covered, stirring occasionally, until the vegetables are tender, about 10 minutes. Stir in the vinegar.

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Vegetable

Tomato

Vinegar

In a large pot of boiling, salted water, cook the linguine until just done, about 12 minutes. Reserve about 1/2 cup of the pasta-cooking water.

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Linguine

Pasta

Water

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Pot

Drain the pasta and toss with the vegetables, the 1/2 cup basil, and, if the pasta seems too dry, some of the reserved pasta-cooking water.

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Vegetable

Basil

Pasta

Water

Serve topped with the 2 tablespoons basil.

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Basil

Wine Recommendation: The combined acidity of tomatoes and vinegar calls for a crisp, high-acid wine--one with enough earthiness to complement the vegetables. An unoaked chardonnay from northeastern Italy fills the bill.

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Unoaked Chardonnay