Roasted Ratatouille Pasta


Roasted Ratatouille Pasta - Eggplant

Drum roll please….. the mystery dish is Roasted Ratatouille pasta. You might have had ratatouille before, but roasting the eggplant and squash brings out a whole new dimension of flavor. My inspiration for this pasta came from two different Cooks Illustrated recipes, to the original recipes I added summer squash instead of zucchini, red pepper, and tossed it with pasta. This would be equally good served over polenta, or just by itself as a side dish.

This first step. Salting the eggplant and letting it sit in a colander to sweat. (literally the eggplant sweats out little beads of water)Roasted Ratatouille Pasta - Diced Eggplant

I chopped up all of the veggies while I was waiting for the eggplant to sweat.

Roasted Ratatouille Pasta - Chopped up veggies

Here is the end results. I bet you can’t wait for the recipe………………….

Roasted Ratatouille Pasta

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One Response to Roasted Ratatouille Pasta

  1. GrainCrazy says:

    I am the one that saw you at the store today. I would love the menu. 🙂 My blog is graincrazy.blogspot.com. I love learning about new healthy ways to cook and make things. 🙂 I have fun experminting. I enjoy your ideas. Thanks! Cherie

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