Easy Ratatouille with Pasta

• servings: 16 servings
• active time: 15 minutes
• total time: 45 minutes

Ingredients

2 tablespoons olive oil

4 cups zucchini and/or yellow summer squash, chopped ((about 2 medium))

2 cups chopped eggplant, stem discarded ( (about 1 medium))

1 cup chopped pepper, stem and seeds discarded ( (about 1-2 medium))

1 small onion, peeled and chopped

4 cloves garlic, peeled and chopped

4 pounds fresh tomatoes, chopped or diced ((or about 8 cups) )

1 teaspoon salt

1 teaspoon dried oregano

1 pound pasta

Directions

Warm the olive oil in a large pot over medium heat. Add the zucchini, eggplant, pepper, onion, and garlic. Stir to coat and let cook for about 5 minutes.

Chop the tomatoes if using fresh.

Stir in the tomatoes, cover, and bring to a simmer.

When it's simmering, lower the heat to medium-low to maintain steady bubbles, but not a rapid boil, and cook for 30-40 minutes, stirring occasionally. The ratatouille is done when everything is soft. Stir in the salt and oregano.

Meanwhile, prepare the pasta according to package directions. Serve half of the ratatouille warm with pasta. Let the rest cool and store in the fridge or freezer for another meal.

Nutrition

• Calories: 58 kcal
• Total Fat: 2 g
• Saturated Fat: 1 g
• Unsaturated Fat: 2 g
• Sodium: 303 mg
• Total Carbohydrate: 9 g
• Dietary Fiber: 3 g
• Total Sugars: 6 g
• Protein: 2 g