Friday, August 8, 2008

Jeanie's Rotini Ratatouille

This was just created by my sister, Jeanie. It's perfect to make now when there's an abundance of fresh vegetables and herbs. Enjoy!

1 medium eggplant, peeled and diced
2 small zucchini, diced
1 cup diced onion
1 green pepper, diced
1 jalapeno pepper, seeded and diced
4 or 5 garlic cloves, minced
1 can Italian stewed tomatoes
fresh thyme, oregano, bay leaf, basil
extra virgin olive oil
good red wine
locatelli cheese
(extra onion powder or garlic powder for stronger flavor)
1 lb. rotini pasta (cooked as directed)

Heat olive oil in skillet until simmering. Add all vegetables (eggplant through garlic) and saute until slightly carmelized.
Add about a cup of red wine to deglaze. Stir in tomatoes and bay leaf, and simmer for about ten minutes. Sprinkle over fresh herbs and cook five minutes longer.

Meanwhile drain pasta and add to ratatouille in skillet. Grate about a cup (or more to taste) of locatelli cheese and finish with a sprinkling of olive oil.

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