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.
- 3 tablespoons olive oil
- 1 large yellow onion (sliced thinly)
- 1 green bell pepper (diced)
- 1 small eggplant (unpeeled and diced)
- 1 medium zucchini (unpeeled and diced)
- 4 garlic cloves (minced)
- 1 teaspoon sea salt
- 1⁄4 teaspoon black pepper
- 1⁄2 teaspoon sugar
- 1⁄4 teaspoon cajun spices
- 1 (15 ounce) can crushed tomatoes in puree
- 1 teaspoon balsamic vinegar
- 3 tablespoons water
- 12 ounces fusilli
- 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.