Recipe

Ratatouille-pasta Gratinee Recipe

	Mrsc543 / All my dishes 3 months, 1 week ago This is an old recipe that I have made for many years. It may be a Weight Watchers recipe, but the vegetables are loaded with flavor and the pasta is totally satisfying. Prep:30m Cook:25m Servings:4	Mrsc543
	weight watchers flavorful

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Ingredients

2 cups each diced eggplant and sliced zucchini

1 1/2 tsp salt, divided

1 Tbsp plus 1tsp vegetable oil

1 cup sliced onions

1 1/2 cup canned Italian tomatoes with liquid; drain, seed and dice tomatoes, reserving liquid

2Tbsp tomato paste

1 tsp oregano leaves

1/2 tsp each basil leaves and garlic powder*

pepper, to taste

2 cups cooked spaghetti or fusilli (hot)

8 oz mozzarella cheese

Directions

Set large colander in sink; add eggplant and zucchini, sprinkle with salt and let stand for 30 minutes.

Rinse vegetables under running cold water; drain and pat dry with paper towels.

In a 12" nonstick skillet, heat oil over medium-high heat ; add eggplant, zucchini and onions and saute until soft, about 14 to 2 minutes.

Add tomatoes, reserved liquid, tomato paste, remaining 1/2 tsp salt, oregano basil garlic powder, and pepper and cook, stirring occasionally,

until vegetables are thoroughly cooked and flavors are blended, 15 to 20 minutes.

In a flameproof baking dish, arrange pasta and top with vegetable mixture and sprinkle with cheese. Broil until cheese is melted and lightly browned, 2 to 3 minutes.

*I use fresh basil leaves and a fresh garlic in place of the dried basil and garlic powder.

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Comments

a1patti 3 months, 1 week ago said:
I love all of the flavors and textures, Yum! Fusilli is my new favorite as of late. It is a great base for any sauce.

peetabear 3 months, 1 week ago said:
Yummy recipe... five forks
peeta

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