Ratatouille-Pasta Gratinee |
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Prep Time: 45 Minutes Cook Time: 45 Minutes |
Ready In: 90 Minutes Servings: 4 |
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This is a recipe out of an old weight watchers cook book. I and my husband really enjoy this recipe. This recipes freezes very well. Ingredients:
2 cups diced eggplants |
2 cups sliced zucchini |
1 1/2 teaspoons salt, divided |
4 teaspoons vegetable oil |
1 cup sliced onion |
1 1/2 cups canned italian tomatoes, with liquid, chop up tomatoes |
2 tablespoons tomato paste |
1 teaspoon oregano |
1/2 teaspoon basil |
1/2 teaspoon garlic powder |
1 dash pepper |
2 cups cooked spaghetti (i like to use the fusilli, cork screw type paste) or 2 cups fusilli, hot (i like to use the fusilli, cork screw type paste) |
8 ounces mozzarella cheese, shredded |
Directions:
1. Put eggplant & zucchini into colander, sprinkler with 1 teaspoon salt, and let stand for 30 minutes;Rinse vegetables under running cold water: drain and pat dry with paper towels.
2. In skillet heat oil over medium-high heat: add eggplant, zucchini, and onions. Sauté until vegetables are softened, 1 to 2 minutes.
3. Add tomatoes with liquid, tomato paste, remaining 1/2 teaspoon salt, oregano, basil, garlic powder and pepper. Stir well.
4. Reduce heat to low and continue cooking, stirring occasionally, until vegetables are cooked and flavors are blended; 15 to 20 minutes.
5. Add pasta. Put into casserole top with mozzarella cheese. Put it in 350°F oven for about 25 minutes until cheese is melted and bubbly.
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