Ratatouille pasta

Updated at: Thu, 17 Aug 2023 03:54:05 GMT

Step 1

Cut eggplant into 1/2 inch pieces. Place in colander set over a bowl. Sprinkle with 1.5 tsp salt and toss. Let sit for 30 minutes.

Step 2

Cut bell pepper and zucchini into 1/2 inch pieces. Transfer into bowl. Thinly slice onions and place in bowl with peppers. Half cherry tomatoes and place in another bowl. Crush and dice garlic. Add to tomatoes. Sliced lemon in half and juice one half. Grate parmesan.

Step 3

Squeeze extra moisture from eggplant with hands.

Step 4

Add 2 Tbsp oil to large dutch oven over high heat until shimmering. As half the eggplant and let cook untouched for about 3 minutes to allow to golden up. Stir to cook another 3-4 minutes. Transfer to a plate. Repeat with second half of eggplant

Step 5

Hear 1/4 cup oil over medium high heat. Add capers and 1/2 tsp chili flakes. Cook stirring for 60 seconds.

Step 6

As onion-pepper mixture and 1 1/2 tsp salt. Cook, stirring occasionally until vegetables soften, about 12-15 minutes. Meantime bring pasta water to boil.

Step 7

Add tomato-garlic to sauce. Reduce heat to medium low and cook stirring occasionally until vegetables begin to caramelize, for about 10 minutes.

Step 8

Cook pasta according to directions. Return eggplant to sauce and cook about 5 more minutes.

Step 9

Reserve 1 cup pasta water. Sad drained pasta to sauce and lightly stir. Add Parmesan and 1/2 cup pasta water. Stir vigorously until no cheese clumps exist. Remove from heat. Add juice of 1/2 lemon and Basil. Taste for salt and additional lemon juice.

Step 10

Serve topped with more cheese, Basil, and chili flakes.

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