Ratatouille Pasta

Don't you just love the abundant supply of fresh organic veggies during the summer?  I get excited over the all of fresh peaches, nectarines, plums, mangoes, blonde lifeguards, zucchini, tomatoes...

On this recent trip to the store I purchased zucchini and eggplant with plans for grilling it with tofu.  However, the family was ever so defiant over grilled eggplant and tofu.  The children don't like eggplant and the husband doesn't like tofu.  How could I go about using up these glorious fresh ingredients and make everyone happy at the same time?  Pasta!  Minus tofu.  It seems like it doesn't matter what goes in to pasta it always makes everyone happy.

Know what makes mama happy?

Ooops.  I'm getting distracted.

Ratatouille Pasta
Yield 6 servings

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Ingredients:

• 2 cups diced peeled eggplant
• 2 cups sliced zucchini
• 1/2 teaspoon salt
• 1 1/3 cups uncooked spiral pasta
• 1 cup sliced onion
• 1 tablespoon olive oil
• 2 tomatoes,  roughly chopped
• 5 stalks fresh oregano, chopped or 1 teaspoon dried
• 1 garlic clove, minced
•  handful of fresh basil, torn
• Dash pepper
• Parmesan Asiago shredded cheese

Instructions:

1. Place eggplant and zucchini in a colander over a plate; sprinkle with salt and toss. Let stand for 30 minutes; rinse and drain well.
2. Cook pasta according to package directions. Meanwhile, in a large nonstick skillet, saute the onion and garlic in oil until fragrant, about 30 seconds.  Add the eggplant and zucchini and cook until tender, about 10 minutes. Add the tomatoes, oregano, basil and pepper.  Reduce heat; cook, uncovered, over medium-low heat for 3 minutes, stirring occasionally. 
3. Drain pasta and combine the ingredients in a large serving bowl.
4. Sprinkle with a dash of Parmesan Asiago cheese.  Enjoy hot or cold.

Loosely adapted from Allrecipes.com 

The kids didn't even notice the eggplant and they all gobbled this dish right up!