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Ratatouille Pasta Recipe

Photo by: Taste of Home

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"This is one very attractive and tasty dish," Carol Dodds of Aurora, Ontario says of her zesty veggie-packed entree. "It's been a favorite for years, especially with my daughter who is a vegetarian."

This recipe is:

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3 Servings
Prep: 10 min. + standing Cook: 15 min.

Ingredients

2 cups diced peeled eggplant
2 cups sliced zucchini
1/2 teaspoon salt
1-1/3 cups uncooked spiral pasta
1 cup sliced onion
1 tablespoon Crisco® Extra Virgin Olive Oil or Canola Oil
1 can (14-1/2 ounces) diced tomatoes, undrained
2 tablespoons tomato paste
1 teaspoon dried oregano
1/2 teaspoon garlic powder
1/2 teaspoon dried basil
Dash pepper
1 cup (4 ounces) shredded part-skim mozzarella cheese

Directions

Place eggplant and zucchini in a colander over a plate; sprinkle with salt and toss. Let stand for 30 minutes; rinse and drain well.
Cook pasta according to package directions. Meanwhile, in a large nonstick skillet, saute the eggplant, zucchini and onion in oil until tender. Add the tomatoes, tomato paste, oregano, garlic powder, basil and pepper. Bring to a boil. Reduce heat; cook, uncovered, over medium-low heat for 3 minutes, stirring occasionally.
Drain pasta; place on an ovenproof platter. Top with vegetable mixture. Sprinkle with mozzarella cheese. Broil 4-6 in. from the heat until cheese is melted. Yield: 3 servings.

Nutritional Analysis: 1 cup sauce with 2/3 cup pasta equals 344 calories, 12 g fat (5 g saturated fat), 22 mg cholesterol, 835 mg sodium, 45 g carbohydrate, 7 g fiber, 17 g protein. Diabetic Exchanges: 3 vegetable, 2 starch, 1 lean meat, 1 fat.

Ratatouille Pasta published in Light & Tasty June/July 2005, p17