Friday Feast of the Week #9

Click for source

Kat’s Ratatouille Linguine

Ingredients:

1 medium eggplant (aubergine)

1 medium onion, chopped

1 zucchini, chopped (courgette)

1 green pepper, diced

2 large cloves garlic, minced

10 cremini mushrooms, chopped

1 can unsalted, diced tomatoes, drained

1/2 jar organic pasta sauce (your choice)

1 tsp. each, dried oregano and basil

(or use fresh if it is available)

1/2 tsp. black pepper, freshly ground

salt to taste

goat’s cheese to top

Packaged linguine (I use spelt - about a quarter-size diameter per person)

1 Tbsp. olive oil for cooking

Method:

Puncture eggplant all over with fork. Bake at 375degrees for 40 mins+.

Section eggplant, peel skin off and discard. Chop pulp into cubes. Heat oil in pan and saute eggplant, mushrooms, onions, zucchini and green pepper until soft. Add garlic and stir-fry for a few seconds. Add tomatoes, herbs, pepper and salt to taste. Add pasta sauce. Stir to heat through. Turn saucepan down to low and cover. Cook linguine until just tender (al dente). Drain. Spoon 1/4 of sauce over pasta and toss. Serve on plates 0r in shallow bowls. Add more sauce and top with crumbled goat cheese.