Ratatouille
Forget going out to eat or ordering takeout every time you crave Mediterranean food. Try making Ratatouille
Ratatouille Pasta
Details
- Servings: 6
- Diet: Balanced, High-Fiber
- Meal: lunch, dinner
- Dish: main course
Cuisine
- italian
Ingredients
- 1 large or 2 medium Italian eggplants (about 1½ lb.)
- Kosher salt
- 1 large or 2 small red bell peppers (about 9 oz.)
- 1 large zucchini (about 8 oz.)
- 2 medium onions
- 1 pint cherry tomatoes
- 4 garlic cloves
- 1 lemon
- 1½ oz. Parmesan
- ½ cup extra-virgin olive oil, divided, plus more for drizzling
- ¼ cup capers
- ½ tsp. crushed red pepper flakes, plus more for serving
- 1 lb. cavatappi
- 1½ cups basil leaves, torn if large, plus more for serving
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