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.

• Ready In: 1 hr
• Serves: 4

Ingredients

• 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

Directions

1. In a large skillet, heat the olive oil over med. heat.
2. Add the onion and bell pepper and cook, stirring occasionally, for about 6 minutes.
3. Add the eggplant, zucchini, garlic, salt, pepper, sugar, and Cajun spice.
4. Reduce the heat to med-low; cover and cook for 15 minutes, stirring occasionally.
5. Add the tomatoes, the vinegar, and the 3 tablespoons of water.
6. Simmer, covered for 15 minutes, stirring occasionally.
7. Meanwhile, cook the fusilli according the the package directions.
8. When the fusilli is done, drain well and toss it into the ratatouille.
9. Serve immediately while still hot.