09 October 2006

Ratatouille & Pasta

I was browsing Epicurious in my usual hunt for something new, something different, and I came across this gem.

Lacking access to all the basil and thyme called for, I thought 'why not use what I can get?'

And it was quite a success. No leftovers!!!

Initially I was quite skeptical of whether the resident gourmets would like the combination of eggplant and pumpkin, but decided to follow the recipe to that extent anyway. And it worked out real well. The combination of oregano, crushed red chilli and fresh ground black pepper was really awesome!

So here's my version of that lovely ratatouille.

Ratatouille with pasta
serves 4

2 eggplants (cut into 1/2-inch cubes)
2 onions, chopped
1/2 cup olive oil
salt to taste
2 cups yellow pumpkin (cut into 1/2-inch cubes)
1 red capsicum (cut into 1/2-inch pieces)
1 green capsicum (cut into 1/2-inch pieces)
1 can chopped tomatoes
2 tbsp (minced) garlic cloves
1 teaspoon oregano
1 tsp crushed red chillis
3 cups penne
Fresh ground pepper to taste
Grated parmesan cheese for topping

Preheat oven to 180C.
Toss together eggplants, onions, 1/4 cup oil, and salt in a large roasting pan.
Roast mixture in oven for 15 minutes.
Toss in squash, bell peppers, 2 tbsp oil, and more salt and roast mixture, until bell peppers are tender, about 20 minutes.
Simmer tomatoes, garlic, oregano, and remaining oil in a heavy saucepan, stirring occasionally, until it thickens.
Add roasted vegetables, crushed chilli and adjust salt to taste.
Add fresh ground pepper to taste.

Cook pasta in a pot of boiling salted water until al dente and drain.
Toss pasta with 1/3 of ratatouille and serve topped with remainder.

Garnish with grated parmesan, if desired.

Does adding crushed red chilli make this less 'authentic'?? Do tell...
Next time I want to add more veggies to this. Any suggestions?

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