Let's cook...Italian

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Italian Ratatouille

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I invented this pasta sauce tonight, combining fresh Mediterranean summer vegetables in a sauce that recalls the Provençal vegetable stew, ratatouille, only I served my sauce over organic conchiglie (medium pasta shells).  The trick to the sauce is to have equal amounts of eggplant, green bell pepper, zucchini and mushrooms.

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Serves 6

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1 medium onion chopped

3 cloves garlic minced

2 Tbs extra virgin olive oil (divided)

1 medium eggplant cut into 1-in pieces

2 small zucchini diced

1/2 large green bell pepper chopped

8 oz pre-sliced baby bella mushrooms

28 oz can San Marzano-style whole tomatoes in basil puree, chopped

12 oz conchiglie pasta

1 cup grated Asiago cheese

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Preheat the oven to 450 degrees.  Coat a baking sheet with cooking spray.  Cut the eggplant into 1 inch pieces, toss with 1 Tb olive oil and 1/4 tsp salt.  Spread evenly on baking sheet and bake for 10 min.  After 8 min, stir, and reduce heat to 400 degrees and bake another 4-5 min.  Remove from oven.

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Meanwhile, heat 1 Tbs olive oil in a 12 inch skillet over medium high heat and sautee the onion for about 5 min, until the onion begins to soften.  Add the garlic and cook for about 30 sec.  Then add the green pepper, zucchini and mushrooms.  Cook for about 5 min, or until the mushrooms have softened, stirring frequently.  When the eggplant is done, add it to the skillet, along with the chopped tomatoes and their juices.  Add salt and black pepper to taste, bring to a boil and reduce heat to a simmer.  Simmer for about 15 min to allow the flavors to mature.

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Cook the pasta according to the directions, drain and put it in a large bowl.  Add the sauce and mix.  Serve on individual plates and sprinkle each serving with about 2 Tbs of grated Asiago cheese.

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