Ratatouille

• servings: 4

Ingredients

2 cups dried short pasta (cooked and drained)

½ an eggplant, cubed

1 zucchini, cut into 1 inch chunks

1 red bell pepper, cut into 1 inch chunks

½ red onion, sliced

3 garlic cloves, minced

1 tsp italian seasoning

1 cup marinara

½ cup pasta water

Olive oil

Salt pepper to taste

Parsley

Directions

Cook preferred pasta according to the package's direction, drain and save some of the pasta water. Set aside.

In a large pan, add olive oil and let it get hot. Add the eggplant and season with salt and half of the italian seasoning. Cook it until it's soft and golden brown, about 5 minutes. Remove and set aside.

Add more olive oil and add the bell peppers. Cook for a couple minutes until it's slightly charred, then add the garlic, zucchini, red onion, salt, and italian seasoning. Continue to cook for another 3-5 minutes until veggies start to soften and smell amazing. Add the pasta along with the marinara and a little bit of pasta water. Mix well and finish it off with a drizzle of olive oil, parmesan cheese, and parsley.