Ratatouille Pasta Sauce

After my Bolognese sauce turned out so well, I needed something more to make with all my fresh garden vegetables, so I cooked up a vegetarian pasta sauce. Full of peppers, eggplants and tomatoes, garlic, onion and herbs, it has all the flavors of Ratatouille. It’s a simple sauce to make. I left my sauce a little chunky to highlight the beauty of veggies, but you can puree it in a blender if you prefer your sauce smooth.

Fairy tale eggplant are the tiny little lavender purple eggplant that are about 3 – 5 inches long. You can use other eggplant if you don’t have fairy tale. A small Japanese eggplant or the end of a large eggplant would also work just fine.

I ended up giving the rest of this sauce to my sister who has four little ones. It’ll make an easy meal for them. There are more garden goodies now … I can always make more sauce. I love this time of year, when there are so many fresh vegetables from the garden to play with.

Ratatouille Pasta Sauce

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Ingredients

Scale 1x2x3x

• 1 1/2 Tablespoons olive oil
• 2 – 6 cloves of garlic, peeled & chopped
• 3/4 cup chopped zucchini
• 2 Tablespoons chopped onion
• 2 bell peppers, chopped
• 2 fairy tale eggplant, chopped
• 1 pint of tomato sauce
• 1 pint of canned tomatoes, crushed, with juices
• 1/2 teaspoon salt
• About 3 Tablespoons chopped fresh herbs (I used basil, oregano & a bit of rosemary)

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Instructions

1. Heat a medium saucepan over medium heat, then add the olive oil, garlic, zucchini, onion and bell pepper and sautee for a few minutes or until the onion is translucent and the zucchini is tender.
2. Add the eggplant and cook for a few minutes longer until the eggplant is tender too.
3. Stir in the tomato sauce, tomatoes, salt and herbs. Cover, reduce heat to medium low, and cook, stirring occasionally, for about 20 minutes to let all the flavors mingle well.
4. Serve over hot pasta with some grated cheese on top, garnished with fresh oregano or basil.

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Notes

RECIPE SOURCE: http://www.sumptuousspoonfuls.com/

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