20 November 2009

Roasted ratatouille pasta

Another one of my weeknight creations reeking of impatience :) I love that I can chop up a bunch of veggies, stick them into the oven with salt and pepper and dinner's ready!
Serves 3
1 large eggplant, cubed into 1/2" pieces
1 large red onion, cubed into 1/2" pieces
1 can of diced tomatoes strained - save atleast 1/3 cup of juice
Crushed red pepper
3 cloves of garlic, chopped
2 tsps of fresh thyme
Salt and pepper to taste
3 tbsps of olive oil
1 1/2 cups of pasta
  1. Preheat oven to 375 deg.
  2. Mix all the ingredients except the pasta in a 9x13" baking dish.
  3. Bake for 45 mins until veggies are completely cooked.
  4. 5 mins before done - cook the pasta in 2 cups of salted water and reserve 1/3 cup of pasta water.
  5. Mix the pasta into the eggplant mix and add the pasta water if more sauce is required. Stir to combine.
  6. Garnish with parmesan cheese and chopped parsley.

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