Ratatouille

Prep time: 20 min   |    Cook time: 30 min   |   Ready In: 50 min

INGREDIENTS

• 2 cups chopped onions 

• 1 eggplant (diced into 1/2 inch chunks)

• 4 cups chopped zucchini/summer squash (1/2 inch chunks)

• 1 pepper (diced)

• 3 1/2 cups of diced tomatoes

• 2 cloves garlic (minced)3TB fresh basil

• 2TB fresh thyme

• 2TB fresh oregano

• salt & pepper

• 1/3 cup olive oil

• 1 tablespoon of dijon mustard

• 1lb penne pasta

• 1/4 cup parsley

• grated parmesan cheese grated

Preheat oven to 400.

Combine onion, eggplant, zucchini, pepper and tomatoes in a large bowl. stir in chopped garlic, basil, thyme, and oregano. Add salt & pepper to taste. Whisk together mustard, oil and toss with vegetables. Spread veggies on baking pan and bake for approx. 50 minutes, stirring after 30 minutes.

Vegetables should be browned, not soupy.

Toss cooked penne pasta with ratatouille mix. Add parsley and sprinkle with cheese.