Vegetables Recipes - Ratatouille with Tagliatelle

Ingredients

• 45 ml/3 tbsp olive oil

• 1 small aubergine (eggplant), diced

• 3 courgettes (zucchini), sliced

• 1 onion, chopped

• 1 green (bell) pepper, diced

• 4 tomatoes, chopped

• Salt and freshly ground black pepper

• 15 ml/1 tbsp tomato puree (paste)

• 30 ml/2 tbsp red wine

• 15 ml/1 tbsp chopped basil

• 350 g/12 oz tagliatelle

• 15 g/1 tbsp butter

• Grated Parmesan cheese

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Method:

1. Put the oil in a large saucepan. Add all the vegetables. Cook, stirring, for about 5 minutes until they are beginning to soften.

2. Add a little salt and pepper and the tomato puree blended with the wine.

3. Cover and simmer gently, stirring occasionally for about 15 minutes until the vegetables are just tender. Stir in the basil.

4. Meanwhile, cook the tagliatelle according to the packet directions. Drain and toss in the butter.

5. Pile on to warmed serving plates. Spoon the ratatouille over and top with grated Parmesan cheese.