Ratatouille Style Garden Vegetable Sauce And Fusilli Food

RATATOUILLE-STYLE GARDEN VEGETABLE SAUCE AND FUSILLI

Steps:

• Heat EVOO in a large pot over medium to medium-high heat
• Add peppers, zucchini, eggplant, carrot, onion and garlic
• Season with thyme, rosemary, salt and pepper
• Cook, partially covered, for 7-8 minutes, stirring occasionally
• Add tomato paste and stir to combine
• Add stock and tomatoes
• Break up tomatoes with wooden spoon or potato masher, bring sauce to bubble, add basil and reduce the sauce over low heat for 30 minutes
• Bring a large pot of water to a boil for the pasta; salt the water, cook pasta to al dente
• Reserve half a cup of starchy cooking water then drain pasta and add back to pot
• Add butter, a few ladles of sauce, the reserved starchy water and toss to combine
• Add cheese and toss to coat pasta
• Serve pasta in shallow bowls topped with more vegetable sauce and parsley

FUSILLI IN RATATOUILLE SAUCE

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.

THE BEST RATATOUILLE

Steps:

• Heat 1/4 cup olive oil in a medium saucepan over medium heat until shimmering, about 1 minute. Add the bell peppers, onion and 1 teaspoon salt and cook, stirring often, until the onions are translucent and the bell peppers have softened slightly, about 10 minutes. Add the eggplant, the remaining 2 tablespoons olive oil and 1 teaspoon salt. Cook, stirring often, until the eggplant is very soft, about 8 minutes. Add the zucchini and continue to cook, stirring often, until beginning to soften, about 5 minutes. Add the garlic, tomato paste and red pepper flakes, if using. Cook, stirring often, until the zucchini has softened, about 5 minutes.
• Stir in the tomatoes, bring to a simmer and then reduce the heat to low and cover the pot. Simmer, stirring occasionally, until the ratatouille has reached a thick stew-like consistency, about 10 minutes. Stir in the parsley and basil with salt and pepper to taste. Spoon into a bowl and sprinkle with more fresh parsley and basil before serving.

GARDEN RATATOUILLE

Steps:

• In 10-inch skillet, cook all ingredients except tomatoes over medium heat about 10 minutes, stirring occasionally, until vegetables are tender; remove from heat.
• Stir in tomatoes. (For added flavor, drizzle with about 2 tablespoons olive oil, if desired.) Cover and let stand 2 to 3 minutes until tomatoes are warm.