Ratatouille Pasta

Ratatouille Pasta
You can never have too many main course recipes, so give Ratatouille Pastan a try. This recipe covers 21% of your daily requirements of vitamins and minerals. This recipe serves 3. One portion of this dish contains roughly 17g of protein, 12g of fat, and a total of 315 calories. Head to the store and pick up canned tomatoes, zucchini, salt, and a few other things to make it today. To use up the olive oil you could follow this main course with the Sauteed Banana, Granolan and Yogurt Parfait as a dessert. From preparation to the plate, this recipe takes around 30 minutes.

Instructions

1
Place eggplant and zucchini in a colander over a plate; sprinkle with salt and toss.
Ingredients you will need
EggplantEggplant
ZucchiniZucchini
SaltSalt
Equipment you will use
ColanderColander
2
Let stand for 30 minutes; rinse and drain well.
3
Cook pasta according to package directions. Meanwhile, in a large nonstick skillet, saute the eggplant, zucchini and onion in oil until tender.
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EggplantEggplant
ZucchiniZucchini
OnionOnion
PastaPasta
Cooking OilCooking Oil
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Frying PanFrying Pan
4
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.
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Garlic PowderGarlic Powder
Tomato PasteTomato Paste
TomatoTomato
OreganoOregano
PepperPepper
BasilBasil
5
Drain pasta; place on an ovenproof platter. Top with vegetable mixture.
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VegetableVegetable
PastaPasta
6
Sprinkle with mozzarella cheese. Broil 4-6 in. from the heat until cheese is melted.
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MozzarellaMozzarella
CheeseCheese
DifficultyMedium
Ready In30 m.
Servings3
Health Score34
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