Recipe by Bert's Kitchen Witch
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.
- 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
Directions See How It's Made
- 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.