Ratatouille is a deeply comforting, traditional French provincial stew and a perfect way to use fresh garden vegetables to showcase their unique flavors. It’s traditionally served with crusty bread for dipping, but works extraordinarily well with Sfoglini Porcini Trumpets, with the soft mushroom notes lending themselves perfectly to the rustic flavor of the stew, and the chunky vegetables hiding in the pasta twists.
MAKES FOUR - SIX SERVINGS
DIRECTIONS
In a large colander set in the sink, toss eggplant with 1 tablespoon of salt. Let sit for 1-3 hours, then pat dry thoroughly and set aside. In the same colander, toss zucchini with 2 teaspoons of salt and let sit for 20 minutes.
While the zucchini salts, heat 1/4 cup of the olive oil in a large saute pan over medium heat. Once it begins to shimmer add the eggplant and cook, stirring occasionally, for 15-20 minutes, until the eggplant is cooked. Add more oil to the pan if the eggplant starts to stick. Remove the eggplant from the pan and set it aside. Turn the heat off while you remove the zucchini from the colander and thoroughly pat it dry, then bring the pan to medium high heat and add 2 tablespoons of oil. Once it begins to shimmer add the zucchini and cook for 10-15 minutes, until the zucchini is browned and cooked through but not mushy. Remove from the pan and set aside.
Add 2 more tablespoons of oil to the pan, reduce the heat to medium, and add the onion and pepper with 1 teaspoon of salt. Cook, stirring occasionally, until the onion and pepper are softened, approximately 10 minutes. Add the garlic and cook for 2 more minutes or until the raw garlic smell is gone.
Add the tomatoes to the pan and cook, stirring occasionally, for 10 minutes. Return the eggplant and zucchini to the pan, stir them in, and bring to a gentle simmer. Remove the pan from heat. Stir in the butter and parmesan cheese, taste, and season with salt if needed.
Bring a pot of generously salted water to a boil. Cook the pasta until 1-2 minutes before al dente, according to package instructions. Transfer the pasta directly from the boiling water to the pan with the ratatouille using a slotted spoon. Gently stir the pasta into the sauce. Bring the pan up to low heat until sauce and pasta just begin to bubble, then remove from heat, cover, and keep warm until ready to serve. Top with herbs and more Parmesan.
We love seeing your pasta creations! Share your pasta pics with us on social by tagging @sfoglini and using #sfoglini
Chef’s Note: This sauce might look abundant at first, but don’t worry! It may feel like there’s more sauce than is needed, but the chunky vegetables settle beautifully into the folds of the Porcini Trumpets, and the extra sauce ensures for a garden packed bite.
Pasta Swaps: This recipe would also work well with Sfoglini Einkorn Ziti, Radiators, or Whole Grain Trumpets.
