Rotelle Pasta with Ratatouille sauce

eggplant reciperatatouille pasta recipe

Rotelle pasta with Ratatouille sauce

Anne-Laure Wynter

Ingredients
  

  • 1 pack of rotelle pasta
  • 2 medium onions
  • 1 bell pepper diced
  • 1 eggplant peeled and diced
  • 1 zucchini diced
  • 1 can of diced tomato
  • 2 cloves garlic chopped
  • 1 tbsp balsamic vinegar
  • 2 tbsp cooking oil
  • 1 tbsp sugar
  • Sea salt to taste
  • Extra virgin olive oil to taste

Instructions
 

  • In a pan, put the cooking oil and fry onions. When they start to become soft, add the garlic and cook until fragrant.
  • Put the eggplants and leave for a few minutes (add some oil or water if necessary).
  • Once the eggplant is almost cooked, add the diced peppers and zucchini and simmer for 5 min.
  • Meanwhile cook the pasta in boiling salted water.
  • Add the diced tomatoes to the pan.
  • Add some sea salt to your taste and the sugar (it will break the bitterness of the sauce).
  • After simmering for about 5 min, add the balsamic vinegar.
  • Once the pasta is cooked, put it directly in the pan and add a drizzle of olive oil on the pasta.

Notes

Enjoy with some vegan parmesan! 

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