Wednesday, March 21, 2012

Baked Ratatouille Pasta

It may sound surprising that I've never watched the movie/animation Ratatouille, since I've watched most cooking shows out there, but I really dislike cartoons and animated things. Anyway, the strange name itself prompted me to read about what a ratatouille really is, and I got excited and decided to make a re-interpretation of ratatouille in a form of pasta!

For those who don't know what ratatouille is, it is a French Provençal stewed vegetable dish that is usually made with tomatoes (this is key! Please ignore ratatouilles that do not have tomato in it!), zucchini, onions, eggplant, garlic, and bell peppers - all my favorite veggies! There are many kinds of ratatouille. Some are just all cooked together, while others are layered, and Julia Child does the half and half - layer the zucchini and eggplant, while the bell peppers, tomatoes and onions are made into a sauce. 

I did the layer everything version, and baked a little tri-colored rotini on the side. I guess this is a baked ratatouille pasta - for lack of a better, and more stupidly obvious name for the dish.



Ingredients (1 serving)
  • 1 tomato, sliced
  • 1/4 eggplant, sliced then cut into halves or quarters
  • 1 zucchini, sliced
  • 1 garlic, sliced
  • [optional] 1/4 onion, sliced
  • [optional] 1/2 red pepper, sliced
  • 1 cup cooked pasta (I used tri-colored rotini)
  • 1/3 cup chopped or shredded cheese
  • salt and pepper to taste


Method
  • In a loaf pan, layer the zucchini, eggplant and tomato.
  • Slide slices of garlic in between every couple of layers.
  • Fill the other side of the loaf pan with the pasta, and top with the chopped or shredded cheese.
  • Add salt and pepper to taste.
  • Bake in the oven for about 30 minutes, or until the vegetables are cooked.
  • Serve!
P.S. If you don't like your pasta to be just plain, you can toss the pasta in pesto or some red sauce before adding it to the loaf pan.




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