Ratatouille Spaghetti

Name: Ratatouille Spaghetti
Ingredients: 2 tbsp extra virgin olive oil; 1 None onion, sliced; 2 cloves garlic, chopped; 1 lb tomatoes, chopped; 1 None large eggplant, chopped; 1 None large green pepper, chopped; 2 None small zucchinis, thickly sliced; 1/2 cup dry white wine; 1/2 tbsp tomato puree; 12 oz spaghetti; 1 tsp dried oregano; 1 tsp dried basil; 3 oz pitted Kalamata olives; None None flat-leaf parsley, to serve

14 ingredients

2 steps

Ingredients

2 tbsp extra virgin olive oil
1 None onion, sliced
2 cloves garlic, chopped
1 lb tomatoes, chopped
1 None large eggplant, chopped
1 None large green pepper, chopped
2 None small zucchinis, thickly sliced
1/2 cup dry white wine
1/2 tbsp tomato puree
12 oz spaghetti
1 tsp dried oregano
1 tsp dried basil
3 oz pitted Kalamata olives
None None flat-leaf parsley, to serve

Directions

1

For the sauce, heat oil in a large saucepan on medium. Cook onion and garlic 5 mins, until soft. Add tomato, eggplant, green pepper, zucchini, wine and tomato puree, and bring to a simmer. Cook 15 mins, until vegetables are just tender.
2

Meanwhile, cook spaghetti in boiling water according to package directions. Drain. Add to sauce, along with oregano, basil and olives. Season to taste and toss to combine. Garnish with parsley and serve.