Goodness gracious meeee, I'm in love with this dish. This Ratatouille pasta contains zucchini, eggplant and tomatoes cooked until caramelized. The veggies practically fall apart and melt in your mouth. This flavorsome sauce is just begging to be served up with a load of carbs and fresh basil from the garden.
Ingredients (roughly 4 servings):
- 1 tbsp of olive oil
- 1 medium red onion, finely diced
- 3 large cloves of garlic, minced
- 2 medium zucchinis, chopped into moons
- 1 small eggplant, chopped into bite sized chunks
- 1 tin of Italian tomatoes
- 1 cup of water
- 500g of turkey mince, chicken mince, red meat mince or TVP
- 3 tbsp of tomato pasta
- salt and pepper
- 2 tbsp of Italian herbs
Method:
1. In a medium hot pot add your olive oil and red onion.
2. Add your minced garlic after 3 mins and sauté for another 2 mins
3. Add your mince of choice and chop it up using a wooden spoon as it cooks
4. Fold in the egg plant, zucchini, tin tomatoes, water and Italian herbs and bring the pot to a slow simmer and cover for roughly 30 mins.
5. Season with salt and pepper
6. Serve up with a large heaping of pasta, and fresh basil.
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