RATATOUILLE PAPPARDELLE WITH FETA
Cooking Time: 35 minutes
3 Tablespoons olive oil
1/2 sweet onion, chopped
3 garlic cloves, minced
2 cups eggplant, chopped (approx. 1 medium eggplant)
2 cups zucchini, chopped (approx. 1 large zucchini)
1 cup red bell pepper, chopped
1 – 14.5 oz. canned diced tomatoes
2 Tablespoons tomato paste
1 teaspoon dried oregano
1 teaspoon dried basil
1 Tablespoon dried parsley
2 teaspoons paprika
1/4 teaspoon crushed red pepper
1/4 teaspoon salt
Dash of black pepper
2 bay leaves
8 oz. pappardelle pasta (or pasta of your choice)
1/4 cup freshly chopped parsley
1/2 cup DODONI Feta, crumbled
Heat the olive oil in a large skillet or saucepan over medium high heat. Add the onion and garlic and sauté for 3-4 minutes, until onions soften. Add the eggplant, zucchini, red pepper, diced tomatoes, tomato paste, oregano, basil, parsley, paprika, crushed red pepper, salt, pepper and bay leaves. Continue to sauté for 10 minutes over medium heat, stirring occasionally.
Turn the heat to low and simmer for another 30 minutes, stirring occasionally.
While the ratatouille simmers, cook the pasta to “al dente” according to the package directions.
Drain cooked pasta and add it to the ratatouille. Gently toss to combine.
Remove the bay leaves. Add parsley and feta cheese, then serve immediately.