Recipe

Ratatouille Pasta Recipe


Ratatouille Pasta Recipe
Age-reducing fiber, generous amounts of garlic, and lycopene-packed tomatoes make your RealAge 7.8 days younger.

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Ingredients
  • 12 ounces whole wheat spaghetti
  • 1 dried ancho or pasilla chile
  • 3 cups diced (1/2 inch cubes) unpeeled eggplant (8 ounces)
  • 2 teaspoons olive oil
  • 1 medium red onion, coarsely chopped
  • 1 yellow or red bell pepper, coarsely chopped
  • 6 garlic cloves, sliced
  • 2 cans (14 1/2 ounces each) stewed tomatoes, undrained, coarsely chopped
  • 1 cup packed mesclun (mixed baby greens)
  • 1 tablespoon chopped fresh thyme or lemon thyme

Directions
  1. Cook pasta according to package directions.
  2. Meanwhile, heat a large, deep skillet over medium-high heat until hot.
  3. Add the chile; cook, turning until fragrant and toasted, about 1 minute.
  4. When the chile is cool enough to handle, discard its stem and set the seeds aside for a garnish.
  5. Chop the chile.
  6. Add eggplant to hot skillet; cook until browned, about 4 minutes, stirring frequently.
  7. Add oil, then chopped onion, bell pepper and garlic; cook 3 minutes stirring occasionally.
  8. Add tomatoes and chile.
  9. Reduce heat; simmer uncovered 10 minutes or until vegetables are tender and sauce thickens.
  10. Remove from heat; stir in sauce.
  11. Garnish with reserved chile seed and thyme.

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Comments


This looks great!


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