Ingrédients pour Ratatouille Pasta Salad
- Rotelle Pasta
- 1 large eggplant
- 1 teaspoon salt
- 1 medium onion, chopped
- 1 zucchini, chopped
- 2 cloves garlic, minced
- 1 green bell pepper, chopped
- 1 red bell pepper, chopped
- 4 tablespoons olive oil
- Fresh Ground Pepper
- Fresh Basil
- Fresh Parsley
- Lemon Juice
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Comment préparer Ratatouille Pasta Salad
- Preheat oven to 400°F (200°C).
- Peel 1 large eggplant and cut into ¾-inch cubes. Sprinkle evenly with 1 teaspoon of salt. Place in a large shallow baking pan. Cover and bake for 20-25 minutes, or until tender.
- While eggplant roasts, prepare other ingredients.
- In a large Dutch oven, sauté 1 medium onion (chopped), 1 red bell pepper (chopped), 1 green bell pepper (chopped), 2 cloves garlic (minced), and 1 zucchini (chopped) in 2 tablespoons olive oil until crisp-tender (about 8-10 minutes).
- Add the roasted eggplant to the Dutch oven. Stir in 1 pound cooked pasta (any short shape), 2 tablespoons olive oil, 1 (14.5 ounce) can diced tomatoes (undrained), 1 cup chopped fresh basil, ½ cup chopped fresh parsley, and ¼ cup red wine vinegar.
- Gently toss to combine. Season with salt and pepper to taste.
- Cover and chill in the refrigerator for at least 1 hour to allow flavors to meld. Serve chilled.
Nutrition Information (Approximate per serving)
Sodium
6 g
Sugar
14g
Fat
5g
Carbs
15g