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1 jar (16 ounces) mild pickled pepper rings
2 small onions, sliced into rings
2 medium zucchini, cut into 1/2-inch rounds
1 long, thin eggplant, cut into 1/2-inch rounds
6 plum tomatoes, cut into 1/2-inch rounds
6 cloves garlic, minced
8 fresh basil leaves, minced (or 1 tablespoon Italian seasoning)
Salt
1 pound wagon wheel pasta
Into a large skillet, drain the liquid from the pickled peppers and bring to a simmer; reserve pickled peppers. Add onions, zucchini, eggplant, tomatoes, garlic and basil; cook over medium heat about 20 minutes or until tender but not mushy. Stir in the reserved pickled peppers and heat through. Season with salt if desired. Meantime, cook the pasta according to package directions. Toss the ratatouille into the pasta and serve hot, warm or cold.
Cooked chicken or sausage would be a great addition to this dish.
1101 17th Street NW, Suite 700
Washington, DC 20036
P: (202) 331-2456 | E: gro.selkcipevoli@ofni
