Claude have mercy it’s been SO LONG since I made the time to make a meal at home, so when we closed the Mercantile at 5, I headed home to make something I’ve been craving: ratatouille. Not the picture-perfect variety you see on Pinterest though (ain’t nobody got time for that)—but a rustic, simplified, Erin-fied version that uses the classic ingredients cooked into a hearty stew and served over angel hair pasta. You’ll wanna pin this one.
Rustic Ratatouille Pasta
2 zucchinis, sliced
1 eggplant, quartered and sliced
1 white onion, chopped
2 red bell peppers, chopped
1 container of fresh mushrooms, washed and sliced
6 cloves of garlic, diced (must be fresh!)
1 jar of sun dried tomatoes, drained
28 oz. can of crushed tomatoes
28 oz. can of whole peeled tomatoes
28 oz. can of diced tomatoes
1/4 cup red wine
3 T. tomato paste
1/3 cup fresh parsley, chopped
1 T. dried basil
1 lb. angel hair pasta
First, brine the eggplant by coating with salt in a colander and letting it sit for 30 minutes to draw out the bitterness. Rinse eggplant thoroughly, then combine the zucchinis, half the chopped onion, and the red bell peppers in a big bowl and coat it all with a little olive oil. Spread on a cookie sheet, salt to taste, and broil and shuffle around and broil until the edges get crispy on everything.
While they’re roasting, pour some olive oil in the bottom of a BIG pot, heat on medium and sautee garlic, the rest of the onions, red wine, dried basil, sun dried tomatoes, and tomato paste until paste caramelizes, stirring constantly. Add canned tomatoes, salt to taste, parsley, and bring to a boil then let it simmer for 30 minutes on low heat with the lid off the pot so the water cooks out. Add roasted vegetables to the sauce.
Boil pasta until al dente, smother with ratatouille and shaved parmesan (and maybe, also, the good shredded Italian cheese in a bag). Be generous with the cheese! It’s delicious with roasted chicken breast on the side, too.
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