Pasta Ratatouille
Ratatouille is a combination of lots of different vegetables, sauteed together with garlic, until tender. This vegetarian version is a hearty one dish meal.
INGREDIENTS:
10 oz. can vegetable broth
6 oz. pkg. red beans with radiatore pasta mix
3 Tbsp. olive oil
1 small eggplant, peeled and diced
1 onion, chopped
2 cloves garlic, minced
1 red bell pepper, chopped
1 green bell pepper, chopped
1 tomato, chopped
1/2 tsp. salt
1/8 tsp. cayenne pepper
In heavy saucepan, bring broth to a boil. Add package contents (both large pouch and spice packet). Return to a boil, reduce heat to low, cover and let simmer for 15 minutes, stirring occasionally.
Meanwhile, in large skillet saute eggplant, onion and bell pepper for 10 minutes, stirring frequently.
Add zucchini, tomato, garlic and salt and cook 5 minutes longer, stirring occasionally. Combine the two mixtures, mix well and serve immediately.
Serves 4 to 6
B-man
