Ingredients
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3 tablespoons olive oil
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1 large yellow onion (sliced thinly)
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1 small eggplant (unpeeled and diced)
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1 medium zucchini (unpeeled and diced)
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4 garlic cloves (minced)
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1 teaspoon sea salt
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1/4 teaspoon black pepper
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1/2 teaspoon sugar
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1/4 teaspoon cajun spices
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1 (15 ounce) can crushed tomatoes in puree
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1 teaspoon balsamic vinegar
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3 tablespoons water
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12 ounces fusilli
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1 green bell pepper (diced)
Instructions
- In a large skillet, heat the olive oil over med. heat.
- Add the onion and bell pepper and cook, stirring occasionally, for about 6 minutes.
- Add the eggplant, zucchini, garlic, salt, pepper, sugar, and Cajun spice.
- Reduce the heat to med-low; cover and cook for 15 minutes, stirring occasionally.
- Add the tomatoes, the vinegar, and the 3 tablespoons of water.
- Simmer, covered for 15 minutes, stirring occasionally.
- Meanwhile, cook the fusilli according the the package directions.
- When the fusilli is done, drain well and toss it into the ratatouille.
- Serve immediately while still hot.