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A combination of zucchini, ratatouille and tomatoes are slowly simmered in spices to create a beautiful late summer sauce that is tossed with pappardelle and topped with freshly chopped parsley and crumbled feta cheese.
You can easily substitute or eliminate vegetables to your liking in this dish. If you want your sauce to be thinner I suggest adding 1 cup of tomato sauce when you simmer the vegetables. When I make this I like the sauce to be thicker so I leave the sauce out.
If you reheat this dish I suggest adding a bit of olive oil or tomato sauce in as a lot of the juices get soaked into the pasta after being refrigerated.
3 Tablespoons olive oil
1/2 sweet onion, chopped
2 garlic cloves, minced
2 cups eggplant, chopped {I used 1 medium eggplant}
2 cups zucchini, chopped {I used a large zucchini}
1 cup red bell pepper, chopped {or bell pepper of your choice}
1 - 14.5 oz. can of diced tomatoes
2 Tablespoons tomato paste
1 teaspoon dried oregano {1 Tablespoon of fresh oregano}
1 teaspoon dried basil {1 Tablespoon of fresh basil}
1 Tablespoons dried parsley {3 Tablespoon of fresh parsley}
2 teaspoons paprika
1/4 teaspoon salt
Dash of pepper
2 bay leaves
8 oz. pappardelle pasta {or pasta of your choice}
1/4 cup freshly chopped parsley
1/2 cup crumbled feta cheese
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1st Keep
 MeredithR
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