one-pot-ratatouille-pasta

🥘 Ingredients

• extra-virgin olive oil ¼ cup
• tomato paste 2 tbsp
• Italian seasoning 1 tsp
• globe eggplant, cut into 1-inch pieces about 5 cups
• onion, coarsely chopped 1
• plum tomatoes, cut into 1-inch pieces 3
• garlic, finely chopped 3 cloves
• salt 1 tsp
• water 3 cups
• short pasta, such as rotini 1 lb
• salt 1 tsp
• zucchini, cut into 1-inch pieces 2
• orange bell pepper, cored and cut into 1-inch pieces 1
• plum
• black
• salt
• black
• basil sprigs 2
• extra
• Parmesan

1. 1

   Pour extra-virgin olive oil , plus more for drizzling, into a large, wide pot or Dutch oven over medium. Add the tomato paste and gently fry, stirring occasionally, until slightly caramelized, 3 to 5 minutes. (The oil will become a bright shade of orange.) Add the Italian seasoning and stir until combined.
2. 2

   To the pot, add the globe eggplant, cut into 1-inch pieces , onion, coarsely chopped , half the plum tomatoes, cut into 1-inch pieces , all the garlic, finely chopped and salt . Toss until vegetables are coated with the tomato-infused oil. The eggplant will absorb most if not all the oil.
3. 3

   Add water , the short pasta, such as rotini and 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 .
4. 4

   Remove the lid and stir well to combine pasta with the sauce. Add the zucchini, cut into 1-inch pieces , orange bell pepper, cored and cut into 1-inch pieces , remaining plum tomatoes and a few grinds of black pepper. Fold to combine, and reduce heat to medium-low. Cover and cook until pasta is al dente and peppers are crisp-tender, 2 to 3 minutes .
5. 5

   Remove lid, and turn off heat. Taste and season with salt and black pepper as desired. Serve in shallow bowls and top with torn basil sprigs . Drizzle with extra -virgin olive oil and sprinkle with Parmesan , freshly grated (optional).