- 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