Recette de Ratatouille revisitée - David Gallienne

parmesan cheese

🥗Healthier: nutritional yeast

💰Cheaper: grated mozzarella

Nutritional yeast adds a cheesy flavor with fewer calories.

Cook pasta in boiling salted water until al dente; drain and set aside.

Heat olive oil in a large skillet over medium heat until shimmering.

Add chopped onion and sauté until translucent, about 3-4 minutes.

Stir in minced garlic and cook until fragrant, about 1 minute.

Add diced eggplant and cook until softened, about 5-7 minutes.

Incorporate diced zucchini and bell peppers; sauté for another 5 minutes.

Add chopped tomatoes and season with salt, black pepper, oregano, and basil; cook for 10 minutes until vegetables are tender.

Combine the cooked pasta with the ratatouille mixture; toss to coat evenly.

Serve warm, garnished with additional basil and grated parmesan cheese.

Cooking Techniques

Spice Level:

Dietary

Allergens