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Ratatouille Spaghetti

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 Ratatouille Spaghetti
October 30th - November 3rd
Course Main Dish
Cuisine Italian
Servings
2 Servings
Ingredients
  • 1 tbsp olive oil
  • 1/2 white onion diced
  • 3 cloves garlic minced
  • 1 medium zucchini diced
  • 1/2 eggplant diced
  • 1 red bell pepper diced
  • 14 oz can chopped tomatoes
  • 2 cups boiled water
  • 1 tsp balsamic vinegar
  • 2 servings of spaghetti A little over 5 oz.
  • 1 tbsp chopped basil
  • salt and pepper to taste
  • 2 tbsp Parmesan cheese
Course Main Dish
Cuisine Italian
Servings
2 Servings
Ingredients
  • 1 tbsp olive oil
  • 1/2 white onion diced
  • 3 cloves garlic minced
  • 1 medium zucchini diced
  • 1/2 eggplant diced
  • 1 red bell pepper diced
  • 14 oz can chopped tomatoes
  • 2 cups boiled water
  • 1 tsp balsamic vinegar
  • 2 servings of spaghetti A little over 5 oz.
  • 1 tbsp chopped basil
  • salt and pepper to taste
  • 2 tbsp Parmesan cheese
Instructions
  1. Heat the olive oil in a frying pan. Add the onions, garlic, zucchini, eggplant and peppers. Cook for a few minutes on a high heat until lightly browned.
  2. Add chopped tomatoes, water, balsamic vinegar and spaghetti. Bring to a boil then simmer for 10 minutes until pasta is al dente and sauce has thickened. Stir in chopped basil and add salt and pepper, to taste. Sprinkle Parmesan on top and serve.

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