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
- Mix eggplant, squash, zucchini, oregano and 1 tbsp olive oil and place on a pan to roast for 15-20 minutes.
- Heat remainder of oil in a sauce pan and sauté onions and garlic on medium heat.
- Add roasted vegetables, tomatoes and basil and simmer.
- Add vegetable stock and simmer.
Method of Preparation for Rigatoni Ratatouille
- Cook pasta according to box instructions.
- Once the pasta is cooked and drained, mix the Ratatouille sauce into the pasta and serve.