1/2 Photos of Fusilli in Ratatouille Sauce
Bert's Kitchen Witch's Note:
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.
My Private Note
Units: US | Metric
- 44.37 ml 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)
- 4.92 ml sea salt
- 1.23 ml black pepper
- 2.46 ml sugar
- 1.23 ml cajun spices
- 425.24 g can crushed tomatoes in puree
- 4.92 ml balsamic vinegar
- 44.37 ml water
- 340.19 g fusilli
- 1In a large skillet, heat the olive oil over med. heat.
- 2Add the onion and bell pepper and cook, stirring occasionally, for about 6 minutes.
- 3Add the eggplant, zucchini, garlic, salt, pepper, sugar, and Cajun spice.
- 4Reduce the heat to med-low; cover and cook for 15 minutes, stirring occasionally.
- 5Add the tomatoes, the vinegar, and the 3 tablespoons of water.
- 6Simmer, covered for 15 minutes, stirring occasionally.
- 7Meanwhile, cook the fusilli according the the package directions.
- 8When the fusilli is done, drain well and toss it into the ratatouille.
- 9Serve immediately while still hot.
Browse Our Top Vegetable Recipes
Nutritional Facts for Fusilli in Ratatouille Sauce
Serving Size: 1 (472 g)
Servings Per Recipe: 4
- Amount Per Serving
- % Daily Value
- Calories 510.9
- Calories from Fat 110
- Total Fat 12.2 g
- Saturated Fat 1.8 g
- Cholesterol 0.0 mg
- Sodium 737.2 mg
- Total Carbohydrate 87.6 g
- Dietary Fiber 11.1 g
- Sugars 9.7 g
- Protein 15.7 g
The following items or measurements are not included: