This is NOT a traditional ratatouille recipe. If you think I could get eggplant in any form past my guys, you don't know us very well. :) Still, this is a delicious sauce-like creation to serve over pasta, that changes it just enough that I'm not bored, and is similar enough to other pasta dishes that my guys will still eat it. Jonathan even agreed to eat one of the tomatoes! (After which he promptly declared he still doesn't like tomatoes.)
Ratatouille, from the Hy-Vee Test Kitchen
1 T garlic-flavored olive oil (or chop some garlic up and toss it in when you heat the plain olive oil.)
1 med onion, chopped
1 green pepper, seeded and chopped (or any color) (:
2 cans diced tomatoes (preferably no salt added)
2 med zucchini, cut into 1-in chunks
1 tsp herbes de Provence
salt and pepper, to taste
penne, optional (this recipe is great served over pasta, but you technically can eat it on its own. We always have pasta.)
Heat oil, (and garlic) in a large pot over medium heat. Cook onions and green pepper, stirring occasionally, until soft, about 10 minutes.
Stir in tomatoes, zucchini and herbes de Provence. Season to taste with salt and pepper.
Cover and simmer until vegetables are very tender, stirring occasionally, about 30 minutes. During this time, cook pasta according to package directions.
Serve ratatouille over pasta, if desired. Enjoy!