Ratatouille on Pasta

I found some eggplant on sale for $1. I've only had eggplant once before on a pizza and my husband and girls had never tried it, so we decided to be a little adventurous.

I decided to use my eggplant in ratatouille. Here's how I made mine:

You need:

1 eggplant

2 zucchini

1 can fire roasted diced tomatoes with garlic

1 can tomato sauce

olive oil

salt

pepper

pasta

Dice up the zucchini and eggplant. Because the zucchini will take longer to cook, add it to a large skillet and drizzle with olive oil and cook for about 3 minutes or so, until it starts to become tender and then add your eggplant. Drizzle with more olive oil and salt and pepper. Cook for another 1-2 minutes and then add diced tomatoes and tomato sauce. Bring to boil and simmer until vegetables are cooked through.

While cooking ratatouille, put on pasta to cook. I used miniature bow tie pasta and dittany, simply because that is what I had on hand.

The verdict:

My husband and I both thought this was very good. My girls refused to even try the eggplant, but really had fun with the pasta. I thought this would also be good with sausage.