Ratatouille Pasta Sauce

This pasta sauce came about as I was making ratatouille and decided to turn it into a sauce by adding some crushed tomatoes. The fresh veggies and tomatoes meld together and create such a delicious sauce. I love it over pasta with grated parmesan cheese on top. It’s also great with spaghetti squash for a lighter option.

Ingredients

1 medium eggplant

2 tablespoons plus ¼ cup olive oil

2 bell peppers, chopped (red, orange, or yellow)

1 red onion, chopped

4 cloves garlic, minced

2 small to medium zucchini, halved and cut in half moons

2 cups cherry tomatoes, halved

1 tablespoon tomato paste

1 tablespoon balsamic vinegar

1 28 oz can crushed tomatoes

1 teaspoon dried thyme

1 bay leaf

salt and pepper to season

Directions

Trim the eggplant, then chop into 1-inch chunks. Spread the pieces on a large cutting board and generously sprinkle with salt. Let sit for about 20 minutes, then rinse in a colander. Set aside.

In a large Dutch oven, heat 2 tablespoons olive oil over medium high heat. Add the onion, bell peppers, and a pinch of salt. Cook for about 5 minutes until softened. Stir in the minced garlic and cook for a minute.

Add in the eggplant, zucchini, and ¼ cup olive oil. Season with salt and pepper. Stir to combine and cook for 5 minutes. Then add in tomatoes and tomato paste and cook an additional 3-4 minutes.

Stir in the balsamic vinegar, crushed tomatoes, thyme, and bay leaf. Simmer for 30 minutes. Remove the bay leaf. Taste for any added salt and pepper.

Serve over pasta with freshly grated parmesan cheese.

Serves 6-8