Pasta with Ratatouille Sauce

Makes: 8 servings

Time to Prepare: 0:10

Time to Cook: 0:35

INGREDIENTS

• 1 tbls

  Corn Oil

• 2 med

  Eggplant

• 1 large

  Red Peppers, Sweet

• 1 large

  Sweet Peppers

• 2 med

  Summer Squash

• 1 whole

  Sweetpotato

• 1 large

  Onions

• 5 clove

  Garlic

• 1 1/2 cup

  Basil

• 1/2 cup

  Fresh Spearmint

• 28 oz

  Canned Red Tomatoes

• 2 tsp

  Cider Vinegar

• 3/4 tsp

  Black Pepper

• 1/2 tsp

  Sugar, granulated

• 1/4 tsp

  Cayenne Pepper

• 8 oz

  Macaroni

DIRECTIONS

1. In a large, nonstick skillet, warm the oil over medium-high heat until hot but not smoking.

2. Stir in the eggplant, bell peppers, zucchini, sweet potato, onion, and garlic. Stir-fry until the vegetables begin to soften, about 10 minutes.

3. Stir in 2 tablespoons each of the basil and mint. Reduce the heat to medium-low, cover, and cook until the vegetables are very tender, about 10 minutes.

4. Remove the large pieces of red bell pepper from the skillet and place them in a food processor. Add the 3/4 cup tomato juice and 3 of the canned tomatoes to the processor and process to puree.

5. Return the puree to the vegetables, then add the remaining tomatoes, vinegar, black pepper, sugar, and red pepper flakes, and bring to a boil over medium-high heat, breaking up the tomatoes with a spoon.

6. Reduce the heat to low and simmer while you cook the pasta.

7. Bring a large pot of water to a boil. Add the ziti and cook until al dente, 10 to 12 minutes, or according to package directions.

8. Drain the pasta in a colander and transfer to individual dinner plates. Spoon the ratatouille sauce over the ziti. Sprinkle the remaining basil and mint on top and serve.

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