Ratatouille
Forget going out to eat or ordering takeout every time you crave Mediterranean food. Try making Ratatouille
Ratatouille Radiatore
Ingredients
- 1 pound radiatore
- ½ cup extra virgin olive oil
- 1 small eggplant, cut into ½-inch dice
- 2 small zucchini, halved lengthwise and sliced
- 12 ounces white mushrooms, thinly sliced (about 3 cups)
- Salt and freshly ground black pepper to taste
- 6 ripe plum tomatoes, coarsely chopped
- ¼ cup minced fresh Italian parsley
- 1 tablespoon capers
- 2 garlic cloves, crushed
- 3 tablespoons red wine vinegar
- 2 tablespoons chopped fresh basil leaves
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