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Pasta Ratatouille
Yield: 6 Servings

3 T olive oil or vegetable oil
3 cloves garlic, minced
1 c onion, chopped
1 red bell pepper, chopped
1/2 c green pepper, chopped
2 md zucchini, sliced thickly
1 crookneck squash, sliced thickly
1 lg eggplant, cut thickly
2 28-oz cans tomatoes, drained well
1/2 ts sugar
1/2 ts dried basil
1/4 ts dried oregano
Freshly ground black pepper
1 package rigatoni or curly shaped pasta
Parmesan cheese, freshly grated

In a large sauce pot at least 6-quarts, heat the oil over medium
heat. Add garlic and stir for a few seconds and then add onion and
peppers. Cook for about 5 minutes stirring every so often to move
the mixture around in the pot. When the vegetables are fairly
soft, add the eggplant and squashes. Stir fry and continue to cook
stirring quite often for at least another 5 minutes. You may have
to add a little more oil to the pan if it looks dry. Add tomatoes
which can be crushed with a spoon if you wish and the sugar and
spices. Bring it to a boil and then reduce the heat. Cover the
pan leaving it ajar slightly to let the steam to escape and cook
about 10-15 minutes more making sure you stir it every so often.
Remove the cover and simmer another 5 minutes or so until vegetables
appear soft and cooked through.

While the vegetables are simmering, you can cook the pasta according
to the directions on the package. Drain the pasta and toss the
vegetable mixture with it. Serve with freshly grated Parmesan
cheese.

Note: I sometimes add some sliced mushrooms and black olives which
is definitely not a traditional ratatouille, however, it makes it
taste wonderful. I also sometimes add about 1/3 cup fume blanc or
other dry white wine when I add the tomatoes and spices.

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