Ziti with Ratatouille Sauce
Submitted by lphoufh
Garden-loaded ratatouille sauce with eggplant, zucchini, bell peppers, and sweet potato tossed with ziti and showered in fresh basil and mint. A vibrant, plant-based pasta that eats like a celebration of summer produce.
YIELD
6 servingsPREP
20 minCOOK
40 minREADY
60 minRatatouille doesn’t have to stay in a casserole dish. Pile it over ziti and you’ve got one of the most satisfying plant-based pastas around.
Japanese eggplant, zucchini, red and green bell peppers, sweet potato, and a whole head of garlic get stir-fried until soft, then simmered in a quick tomato sauce made richer by pureeing roasted red pepper right into it.
The fresh basil and mint stirred in at the end lift everything with a fragrant, herbaceous punch that dried herbs just can’t match.
This one is naturally vegan, loaded with fiber, and doesn’t ask you to miss a thing.
Chef Tips
- Japanese eggplant is thinner-skinned and creamier than globe eggplant, so no need to salt and drain it first.
- Don’t skip the red wine vinegar. That little splash of acid at the end brightens the whole sauce.
- The sweet potato is unexpected but brilliant. It adds body and a subtle sweetness that balances the tomato.
Ingredients
Directions
- In a large nonstick skillet, warm the oil over medium-high heat.
Stir in the eggplant, bell peppers, zucchini, sweet potato, onion and garlic.
Stir-fry until the vegetables begin to soften, about 10 minutes.
Stir in 2 tablespoons each of the basil and mint.
Reduce the heat to medium-low, cover, and cook until the vegetables are very tender, about 10 minutes.
- Remove the large pieces of red bell pepper from the skillet Add the ¾ cup tomato juice and 3 of the canned tomatoes to the processor and process to pur. Return the pur tomatoes, the vinegar, black pepper, sugar, and red pepper flakes, and bring to a boil over medium-high heat, breaking up the tomatoes with a spoon. Reduce the heat to low and simmer while you cook the pasta.
- Bring a large pot of water to a boil. Add the ziti and cook until al dente, 10 to 12 minutes, or according to package directions.
- Drain the pasta in a colander and transfer to individual dinner plates. Spoon the ratatouille sauce over the ziti. Sprinkle the remaining basil and mint on top and serve.
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