Simple Garden Ratatouille Pasta

It's that time of the year again, when the garden literally seems to explode with more vegetables than an entire community could reasonably consume. If you're looking for a quick & easy dinner that uses up tons of veggies in a flash, you have found your recipe, my friend.

Sautéed veggies are mixed with red ripe tomatoes, herbs, & garlic to create a wonderful topping for pasta, rice, or simply enjoyed on its own. Pixar references aside, it's also pretty kid friendly for such a veggie-heavy dish. A certain preschooler in our household loudly protested over the eggplant in her dinner until she gave it a taste. (The rule in our home is you have to at least try one bite before you refuse a meal.) There was no complaint from thereafter. And if I recall correctly, she was one of the first to completely clear her plate!

Served on top of whole wheat egg noodles (we use the yolk-free variety), this is a yummy light dinner on its own, or add some grilled chicken to make it more substantial.

So from our family to yours, I bring you one of our staples this time of year.

Simple Garden Ratatouille Pasta

• 2 cups chopped eggplant
  
• 1 1/2 cups chopped zucchini
• 1 1/2 cups chopped yellow summer squash
• 1 cup chopped onion
• 1 tsp extra virgin olive oil
• 1 1/2 tsp sea salt
• 6 oz whole wheat egg noodles
• 3 cups red ripe tomatoes
• 1 T chopped fresh oregano
• 2 T chopped fresh basil
• 2 cloves minced garlic
• freshly cracked black pepper, to taste
• 4 tsp finely grated Parmigiano-Reggiano

1. Sautée the eggplant, zucchini, summer squash, and onion in large pan coated with 1 tsp olive oil over medium-high heat. Cook until slightly browned and tender, about 8 minutes.
2. Meanwhile, prepare your egg noodles according to package directions.
3. Add tomatoes, herbs, garlic, and pepper to sautéed vegetable mixture. Bring to a boil, reduce heat and simmer for about 5 minutes, stirring occasionally.
4. Drain pasta, place on platter, and top with vegetables. Sprinkle with Parmigiano-Reggiano.

Calories: 224; Total Fat: 3.1 g; Cholesterol: 1.3 mg; Sodium: 830 mg; Carbs: 47.5 g; Fiber 9.3 g; Protein: 9.8 g

Tips: If you're using a big store-bought eggplant, you may want to sprinkle some salt on the chopped pieces and let 'em sit a few minutes before using. Sometimes they can be a little bitter, and the salt draws out that taste. Just rinse before adding to the recipe. Also, feel free to use dried herbs instead of fresh-- 1 tsp dried = 1 T fresh.