Fusilli In Ratatouille Sauce Food
FUSILLI IN RATATOUILLE SAUCE
This hearty sauce is Creole-French, and although this recipe places it over pasta, rice could work as well. It was always a good way to get my children to eat eggplant when they were little. Presented with a green salad and crusty garlic bread, it's also a meal that I can serve my vegetarian friends.
Provided by Berts Kitchen Witch
Categories Vegetable
Time 1h
Yield 4 serving(s)
Number Of Ingredients 14
Steps:
- In a large skillet, heat the olive oil over med. heat.
- Add the onion and bell pepper and cook, stirring occasionally, for about 6 minutes.
- Add the eggplant, zucchini, garlic, salt, pepper, sugar, and Cajun spice.
- Reduce the heat to med-low; cover and cook for 15 minutes, stirring occasionally.
- Add the tomatoes, the vinegar, and the 3 tablespoons of water.
- Simmer, covered for 15 minutes, stirring occasionally.
- Meanwhile, cook the fusilli according the the package directions.
- When the fusilli is done, drain well and toss it into the ratatouille.
- Serve immediately while still hot.
Nutrition Facts : Calories 510.9, Fat 12.2, SaturatedFat 1.8, Sodium 737.3, Carbohydrate 87.6, Fiber 11.2, Sugar 9.8, Protein 15.8
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