Ingredient:
1/4 cup olive oil
1 medium eggplant, cut into 1-inch cubes
1 medium zucchini, chopped
1 medium squash, chopped
1 small yellow onion, diced
3 cloves garlic, minced
1 can (28 oz) Muir Glen™ organic fire roasted diced tomatoes
Salt and pepper
1 lb uncooked penne pasta
Fresh thyme, for garnish
Method:
Cook penne pasta according to instructions on package. Drain pasta but reserve 1 cup of pasta water for later.
Meanwhile, add olive oil to a large high-walled skillet over medium-high heat. Once oil is shimmering, add eggplant and 1/2 teaspoon kosher salt. Cook 8 minutes until eggplant starts to soften and browns in spots.
Add chopped zucchini, squash and onion to the skillet. Cook for another 5 to 6 minutes. If the skillet seems very dry, feel free to add an extra drizzle of oil. It’s okay if some of the eggplant sticks to the skillet though.
Add garlic and cook for 30 seconds before finally adding tomatoes. Use the liquid from the tomatoes to scrape up any bits stuck to the pan. Bring skillet to a simmer, stir ingredients together and reduce heat to low. Simmer for 8 to 10 minutes.
dd drained pasta to skillet and stir to combine. If mixture seems thick or too dry, add in reserved pasta water by the 1/4 cup until sauce reaches the desired consistency. Season ratatouille pasta with salt and pepper, garnish with fresh thyme and serve immediately.
1/4 cup olive oil
1 medium eggplant, cut into 1-inch cubes
1 medium zucchini, chopped
1 medium squash, chopped
1 small yellow onion, diced
3 cloves garlic, minced
1 can (28 oz) Muir Glen™ organic fire roasted diced tomatoes
Salt and pepper
1 lb uncooked penne pasta
Fresh thyme, for garnish
Method:
Cook penne pasta according to instructions on package. Drain pasta but reserve 1 cup of pasta water for later.
Meanwhile, add olive oil to a large high-walled skillet over medium-high heat. Once oil is shimmering, add eggplant and 1/2 teaspoon kosher salt. Cook 8 minutes until eggplant starts to soften and browns in spots.
Add chopped zucchini, squash and onion to the skillet. Cook for another 5 to 6 minutes. If the skillet seems very dry, feel free to add an extra drizzle of oil. It’s okay if some of the eggplant sticks to the skillet though.
Add garlic and cook for 30 seconds before finally adding tomatoes. Use the liquid from the tomatoes to scrape up any bits stuck to the pan. Bring skillet to a simmer, stir ingredients together and reduce heat to low. Simmer for 8 to 10 minutes.
dd drained pasta to skillet and stir to combine. If mixture seems thick or too dry, add in reserved pasta water by the 1/4 cup until sauce reaches the desired consistency. Season ratatouille pasta with salt and pepper, garnish with fresh thyme and serve immediately.
