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Summer Ratatouille Pasta (International) — Recipe | Foodgeist

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Summer Ratatouille Pasta

🍽️recipe·International

Summer Ratatouille Pasta

Name: Summer Ratatouille Pasta
Cuisine: International
Ingredients: 3 medium zucchini; 3 Japanese-style eggplant; 1 medium onion; 4 tbsp. olive oil; salt; Pepper; 2 ripe, juicy tomatoes; 6 c. cooked pasta like garganelli or penne; 1 c. mint leaves; 1 c. torn basil leaves; 1/4 c. good-quality red wine vinegar; 1/4 c. Extra virgin olive oil

Ingredients

3 medium zucchini

3 Japanese-style eggplant

1 medium onion

4 tbsp. olive oil

salt

Pepper

2 ripe, juicy tomatoes

6 c. cooked pasta like garganelli or penne

1 c. mint leaves

1 c. torn basil leaves

1/4 c. good-quality red wine vinegar

1/4 c. Extra virgin olive oil

Method

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1.
Cut zucchini and eggplant in half lengthwise. Slice onion into 1/2-inch slices. Season with salt and pepper and coat in olive oil (about 4 tablespoons). Grill the vegetables over medium heat until they are just cooked through. Cut eggplant and zucchini into 1-inch pieces. Dice the grilled onions. Dice the tomatoes and put them into a mixing bowl with their juices. Add the grilled vegetables and the rest of the ingredients to the mixing bowl and toss together. Season with salt and pepper to taste.