Ratatouille
Ingredients
- 2 Tbsp. olive oil
- 1 large onion, chopped
- 3 cloves garlic, minced
- 3 cups eggplant, chopped
- 3 cups zucchini, chopped
- 3 tomatoes, chopped
- 1/2 cup parsley, chopped
- 1 cup water
- Salt and peppe
- 1 pound penne pasta
- 1 cup Parmesan cheese, grated
Instructions
- Heat olive oil in large pot
- Cook onion and garlic in olive oil until ten
- Add eggplant and simmer for 10 minutes
- Add zucchini, tomatoes, parsley and about 1 cup of water
- Salt and pepper to taste
- Simmer on low/medium heat for about 30 minutes until vegetables are tender, stirring frequently
- You may need to add just a little more water as the dish cooks down
- Meanwhile cook pasta according to package directions until just al dente
- Drain pasta and spoon into bowls
- Spoon ratatouille over pasta and top with cheese
- This dish is perfect for those cold winter nights when you want something nice and warm but also light so that you have plenty of energy to hang lights and wrap presents
Notes
You really cannot get much more healthful than this
As one alternative, you could add low fat chicken broth instead of water to get a different taste