Ratatouille Rigatoni - Eggplant and Zucchini Pasta {Meatless Monday}
 
 
Tender eggplant and zucchini come together in a red sauce tossed with big, fat rigatoni for a fabulous version of Ratatouille.
Author:
Recipe type: Entree
Ingredients
  • 12 ounces rigatoni, cooked al dente
  • 2 tablespoons olive oil
  • 1 large eggplant, peeled and cubed
  • 1 medium zucchini, halved length-wise and sliced
  • 1 large onion, diced
  • 1 red bell pepper, diced (largish to match the size of the eggplant cubes)
  • 2 cloves of garlic, minced
  • 2 teaspoons herbes de Provence (you could use an Italian seasoning blend too)
  • 1 shake crushed red pepper flakes (optional)
  • 1 - 28 ounce can crushed tomatoes
  • 1 cup red wine
  • 2 ounces Parmesan cheese, grated
Instructions
  1. In a large skillet with a lid, over medium-high heat, add the olive oil and allow it to heat (about 2 minutes)
  2. Add the eggplant, zucchini, onion and red bell pepper and saute for about 5 minutes (it will appear dry, but you want this...the eggplant has just absorbed the oil)
  3. Add the garlic and herbs and continue to saute for about 1 minute.
  4. Lower the temperature to medium, cover with the lid (this will steam the ingredients to tenderness) and continue to cook for about 15 minutes.
  5. Add the tomatoes and wine.
  6. Stir to combine and continue to simmer and thicken (about another 10 minutes).
  7. Remove from heat.
  8. Toss in the cooked pasta, sprinkle with the cheese and stir to combine.
  9. Serve in warmed pasta bowls or on plates.
Recipe by The Saucy Southerner at http://www.thesaucysoutherner.com/ratatouille-rigatoni-eggplant-and-zucchini-pasta-meatless-monday/