in

One-Pot Ratatouille Pasta Recipe

To the pot, add the eggplant, onion, half the tomatoes, all the garlic and 1 teaspoon salt. Toss until vegetables are coated with the tomato-infused oil. The eggplant will absorb most if not all the oil. Add 3 cups water, the pasta and 1 teaspoon salt. Bring to a boil, reduce heat to medium, cover and cook the pasta for half the time listed for al dente on the package directions, 4 to 6 minutes.

source

What do you think?

Written by Handy Chef

Leave a Reply

Your email address will not be published. Required fields are marked *

GIPHY App Key not set. Please check settings

Bored of Chai-Pakora? Try these warm and comforting recipes this monsoon

Dairy-Free Alberta: The Best Restaurants, Bakeries, Shops & More