What can we Make for Dinner? Ratatouille!

Ratatouille was first dish Jeff and I cooked together; the meat eater and the vegan thought, "What would be a good, healthy, hearty meal with lots of veggies that we both would love?" 


The meat eater does well and seems to enjoy chopping up the veggies, so I let him do that while I make garlic bread.  This is one of our favorites, enjoy!

Ratatouille

Prep time: 1 hour
Servings: 6 
Ingredients:

2 Cans diced tomatoes
1 Chopped onion
4 Cloves garlic, chopped
4 T. Balsamic vinegar
4 T. Extra virgin olive oil
1 tsp black pepper
2 tsp salt
1 T Oregano
3 Bell peppers: Green, Red, Yellow, sliced
1 Zucchini, cubed
1/2 Chopped eggplant (about 1 1/2 cups)
1 C. Sliced baby bella mushrooms
2 Small diced fresh tomatoes
Spaghetti or Penne pasta

In a sauce pan combine the cans of diced tomatoes, onion, peppers garlic, balsamic vinegar, olive oil, black pepper, salt, oregano.  Bring this to a simmer for about 20 minutes.

Then add remaining ingredients: zucchini, eggplant, tomato, and mushrooms. Simmer until veggies have formed a tender sauce, about 30 minutes. Add more salt or spices as you see fit, stirring and tasting occasionally.

While waiting for the sauce, make your pasta according to your desired servings via directions on the box, or:

• Bring medium/large pan half full of water to a boil. 
• Add pasta from a box, ensuring its covered with water, dash of salt. 
• Lower to medium heat and cook on the stove until pasta is soft. 
• Remove from heat and drain. 
• Add 1 T. olive oil and cover until ready to eat.

Sauce-veggie mixture is done when eggplant and zucchini are tender. Put pasta on a plate and heap with veggies and sauce.

The meat eater and I happened to be on a pass from Army training and MRE eating the first time we made this so we pretty much devoured the entire amount in one night. However, if its just two of you, you will want to store it in the fridge and finish it the next day - it will taste even better!