Spicy Ratatouille with Ravioli
 
 
Late summer vegetables get transformed into a rich spicy ratatouille. Serve over cheese ravioli for a hearty pasta dinner!
Yield: 6-8 servings
Ingredients
  • ½ cup olive oil, divided
  • 5 garlic cloves, minced, divided
  • 2 cups chopped tomatoes, cut into ¾-inch pieces
  • kosher salt
  • 2-3 pinches of red chili flakes
  • 2 cups chopped onions, cut into ¾-inch pieces
  • 2 medium zucchini, cut into ¾-inch pieces
  • 3 red bell peppers, seeded and cut into ¾-inch pieces
  • 1 medium eggplant, cut into ¾-inch pieces
  • ⅓ cup water
  • 30 basil leaves, divided
  • 1 bay leaf
  • 1½ lb ravioli
Instructions
  1. Bring a large pot of salted water to a boil.
  2. Meanwhile, in a large saute pan over medium-high heat, heat 1 tbsp of olive oil. Add ⅕ of the garlic, ¼ tsp salt, and the tomatoes. Season with the chile flakes. Saute until softened, stirring occasionally, about 4 minutes. Transfer to a medium saucepan and set aside.
  3. In the same pan, heat another tbsp of olive oil. Add ⅕ of the garlic, ¼ tsp salt, and the onions. Saute until slightly soft and lightly golden, about 4-5 minutes. Transfer to the pan with the tomatoes and set aside.
  4. Repeat in the same pan, heating another tbsp of olive oil, ⅕ of the garlic, ¼ tsp salt, and the zucchini. Cook over high heat until browned, about 4-5 minutes. Transfer to the pan with the tomatoes and onions. Set aside.
  5. Repeat again with ⅕ of the garlic and another tbsp of olive oil. Stir in the bell peppers and ¼ tsp salt. Cook over medium-high heat until browned, about 4-5 minutes. Transfer to the pan with the rest of the veggies. Set aside.
  6. For the last time, add the remaining garlic, olive oil, the eggplant, and ¼ tsp salt to the pan. Saute until browned and cook through, adding water if the pan gets too dry. Add the eggplant to the saucepan of veggies.
  7. Add the water to the saucepan of veggies, along with 10 whole basil leaves, and the bay leaf. Bring to a simmer and cook, covered, over medium heat for 20 minutes.
  8. Meanwhile, cook the ravioli according to package directions and to desired consistency. Drain. Toss the pasta with the ratatouille when it is finished cooking. Season to taste with salt and black pepper. Remove the bay leaf and serve with remaining basil.
Notes
Ratatouille adapted slightly from Huckleberry: Stories, Secrets, and Recipes From Our Kitchen
Nutrition Information
Serving size: 1 bowl
Recipe by Joanne Eats Well With Others at https://joanne-eatswellwithothers.com/2015/09/spicy-ratatouille-with-ravioli.html