 Preparation Time |
10mins
|
 Cooking Time |
25mins
|
 Level |
Easy
|
 Serves |
4
|
|
Bites
|
1
|
1 Onion, finely chopped
1 Red pepper, chopped
1 Yellow pepper, chopped
2 Aubergine
1 Courgette
3 Garlic cloves, diced
1 Bay Leaf
1.5 tsp Dried oregano
1 Tin of chopped tomatoes
Salt andPepper
60g Parmesan cheese (optional)
240g uncooked weight Wholewheat spiral pasta
Heat a large pot over medium heat before adding a little water, the onion and cooking until soft and translucent, for about 5 minutes.
Add both the red and yellow peppers and sauté for another couple of minutes. Toss in the aubergine cubes and cook a couple more minutes.
Add the courgette, garlic, bay leaf, and oregano.
Season with salt and pepper and continue to cook for a couple more minutes.
Add the tomatoes and allow to simmer for 30 minutes uncovered before sprinkling parmesan and roasting in a low oven until cheese browns.
Boil and drain the whole wheat spiral pasta.
Serve ratatouille over pasta
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