Rigatoni Ratatouille

Recipe: Courtesy of John Vaeth, Executive Chef at Good Samaritan University Hospital

Yield: 6 portions

Prep Time: 45 min

Ingredients for Ratatouille Sauce

• ½ cup Eggplant, diced
• ½ cup Yellow Squash, diced
• ½ cup Green Zucchini, diced
• ½ tsp Oregano, chopped
• 2 tbsp Olive Oil
• ½ cup Onions, diced
• 2 tbsp Garlic, chopped
• 2 cups Tomatoes, diced
• ¾ cup Tomatoes, crushed
• 1 tbsp Basil, chopped
• ¾ cup Vegetable Stock

Ingredients for Rigatoni Ratatouille

• 72 oz Rigatoni Pasta
• 9 cups Ratatouille

Method of Preparation for Ratatouille Sauce

1. Mix eggplant, squash, zucchini, oregano and 1 tbsp olive oil and place on a pan to roast for 15-20 minutes.
2. Heat remainder of oil in a sauce pan and sauté onions and garlic on medium heat.
3. Add roasted vegetables, tomatoes and basil and simmer.
4. Add vegetable stock and simmer.

Method of Preparation for Rigatoni Ratatouille

1. Cook pasta according to box instructions.
2. Once the pasta is cooked and drained, mix the Ratatouille sauce into the pasta and serve.