Ratatouille with Linguine
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- Prep Time
- Minutes
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- Cook Time
- Minutes
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- Yield
- 6 Servings
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- Difficulty Level Easy
This recipe came from a 1999 issue of Vegetarian Times that Sutton’s aunt gave to us. We thought this was good and a nice change of pace. We don’t eat very many Italian dishes, so it’s nice to mix it up. I’m not a huge pasta fan, and have to be careful to limit the amount I have or I will end up with a stomach ache.
The ratatouille was good! It seemed to have too much onion, so I would cut back on that. I also didn’t have enough eggplant, and it was a little on the old side. So I bet this would have been even better with fresher eggplant and/or the Japanese eggplant instead of the standard purple ones. Other than that, I don’t think I would change much. This just isn’t one of our favorite types of meals.
If you love Italian food, you’ll love this!
Sutton Rated: 3
Angie Rated: 3
Source of original recipe: Vegetarian Times October 1999 issue
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Ingredients
- 3 small eggplants, cut into 3/4-inch cubes (6 cups)
- 1 1/4 tsp course salt
- 1 tbsp coconut oil
- 2 medium onions, halved and thinly sliced
- 1 medium red bell pepper, cut into thin strips
- 3 medium garlic cloves, minced
- 2 medium zucchini, quartered lengthwise and cut into 3/4-inch chunks
- 1 box crushed tomatoes (or 28oz can)
- 1/2 tsp freshly ground pepper
- 1/4 cup shredded fresh basil
Instructions
- 1. Place eggplant cubes in colander in sink. Sprinkle with 1 tsp of salt and toss to mix. Let stand 5 minutes, then rinse under cold running water. Drain well. Pat dry with paper towels.
- 2. In large dutch oven, heat oil over medium-high heat. Add eggplant and cook, stirring occasionally, until golden at edges and beginning to soften, 6 to 7 minutes. Add onions, bell pepper and garlic and cook, stirring occasionally, until lightly golden and beginning to soften, about 5 minutes.
- 3. Add zucchini and cook, stirring occasionally, 5 minutes. Stir in tomatoes, 1/2 cup water, pepper and remaining 1/4 tsp salt and bring to a boil. Reduce heat to medium-low and simmer briskly until vegetables are tender and sauce has thickened slightly, about 7 minutes. Remove from heat and stir in basil.
- 4. Serve over linguine, or your favorite pasta.
- Servings : 6
- Ready in : 45
- Course : Main Course
- Recipe Type : Noodles
- Ingredient : Eggplant
Instructions
- 1. Place eggplant cubes in colander in sink. Sprinkle with 1 tsp of salt and toss to mix. Let stand 5 minutes, then rinse under cold running water. Drain well. Pat dry with paper towels.
- 2. In large dutch oven, heat oil over medium-high heat. Add eggplant and cook, stirring occasionally, until golden at edges and beginning to soften, 6 to 7 minutes. Add onions, bell pepper and garlic and cook, stirring occasionally, until lightly golden and beginning to soften, about 5 minutes.
- 3. Add zucchini and cook, stirring occasionally, 5 minutes. Stir in tomatoes, 1/2 cup water, pepper and remaining 1/4 tsp salt and bring to a boil. Reduce heat to medium-low and simmer briskly until vegetables are tender and sauce has thickened slightly, about 7 minutes. Remove from heat and stir in basil.
- 4. Serve over linguine, or your favorite pasta.
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