Veggie Ratatouille Pasta

Ingredients

Pasta

8 ounces (spaghetti or penne)

Olive oil

2 tablespoons

Onion

1, diced

Garlic

3 cloves, minced

Eggplant

1 medium, diced

Zucchini

1 medium, diced

Bell peppers

2, diced (any color)

Tomatoes

2 cups, diced

Tomato paste

2 tablespoons

Fresh basil

1/4 cup, chopped

Fresh thyme

1 tablespoon, chopped

Salt

to taste

Black pepper

to taste

Parmesan cheese

1/2 cup, grated (for serving)

Instructions

1. Cook the pasta according to package instructions in a large pot of salted boiling water. Drain and set aside, reserving a little pasta water.
2. In a large skillet, heat the olive oil over medium heat. Add the diced onion and minced garlic, sautéing until the onion is translucent, about 5 minutes.
3. Add the diced eggplant, zucchini, and bell peppers to the skillet. Cook for approximately 10 minutes, stirring occasionally, until the vegetables are tender.
4. Stir in the diced tomatoes and tomato paste, along with the chopped basil, thyme, salt, and pepper. Allow to simmer for an additional 5 minutes, letting the flavors meld together.
5. Add the cooked pasta to the skillet and toss to combine with the vegetable mixture. If the sauce seems too thick, add a splash of the reserved pasta water to achieve your desired consistency.
6. Serve hot, garnished with freshly grated Parmesan cheese and additional herbs if desired. Enjoy!