This recipe is NOT safe for Coumadin (warfarin) users.
This recipe contains cheese and some of those who are lactose intolerant may be able to tolerate it.
This is NOT a low sodium recipe.
GERD / Acid Reflux
This recipe contains GERD triggers and those with GERD may wish to avoid it.
This recipe is safe for those who are sensitive to gluten. Use gluten-free pasta in this dish.
"How can people say they don't eat eggplant when God loves the color and the French love the name? I don't understand."
-Jeff Smith, The Frugal Gourmet
I do like ratatouille but it seems like more of a cold weather comfort food. This chilled salad brings all the great flavors of ratatouille to spring or summer.
It is best made with fresh herbs but you can use dried. As always, the rule of thumb is to use 1/3 the amount of fresh herbs called for. For example, if the recipe calls for 1 tablespoon, use 1 teaspoon. There are exceptions, however. Tarragon can easily overwhelm a dish and make it bitter, so you should add just 1/8 teaspoon at a time, giving the herb long enough to permeate through the dish before you decide to add more.
Servings: 4 | Serving size: about 2 cups
Cooking Time: 90 Minutes
This recipe can be multiplied by 2.
Leftovers are great and this salad will be even better after 24 hours in the refrigerator. Note that cooking time does not include chilling time.
|8 ounces||whole wheat or gluten-free pasta (penne or shells)|
|1 large||eggplant (cut into 1 inch cubes)|
|2 Tbsp||extra virgin olive oil (divided)|
|4 cloves||garlic (minced)|
|2 medium||white onions (sliced into eighths)|
|2 medium||green bell peppers (cut into 1 inch squares)|
|3 medium||zucchini (cut into 1 inch cubes)|
|8 ounces||cherry or grape tomatoes|
|1 Tbsp||tomato paste|
|1 Tbsp||red wine|
|1 Tbsp||fresh oregano (minced)|
|1/2 tsp||dried thyme|
|1/8 tsp||dried tarragon|
|5||leaves fresh basil (chiffonade)|
|4 ounces||fresh mozzarella (small dice)|
|2 ounces||Parmigiano-Reggiano (grated)|
Place the water in a large pot over high heat.
When the water boils, add the pasta. Cook for 15 to 20 minutes (per package instructions). Stir occasionally.
When the pasta is al dente, drain the pasta and place in a bowl. Chill.
Place the eggplant in a large bowl and toss together with the salt. Let sit for 30 minutes and then drain liquid from the bowl. Rinse the eggplant thoroughly in cold water and pat dry.
Place a large roasting pan in the oven and preheat to 325°F.
When the oven reaches 325°F, add 2 teaspoons olive oil to the roasting pan and swirl to coat the bottom of the pan.
Add the garlic, eggplant, onions, peppers, and zucchini to the roasting pan and mix together.
Roast for 25 to 30 minutes. Stir occasionally.
While the vegetables are roasting, place 1 teaspoon olive oil in a small skillet and add the tomatoes.
Place the pan in the oven and roast the tomatoes for about 20 to 25 minutes. Shake the pan occasionally so they don't stick to the pan.
When the tomatoes are roasted, place them in a blender or mini-chopper and add the tomato paste, 1 tablespoon olive oil, red wine, and salt.
Puree until smooth.
Add the oregano, thyme, tarragon, and basil to the dressing and fold together. Chill.
When the vegetables are cooked, place them in the refrigerator to chill.
When the dressing and vegetables are chilled, add the dressing, the pasta, the mozzarella, and the parmesan to the bowl, then fold together.
Serving size: about 2 cups
|Calories 489||Calories from Fat 148|
|% Daily Value|
|Total Fat 17g||26%|
|Saturated Fat 6g||25%|
|Monounsaturated Fat 7g|
|Trans Fat 0g|
|Total Carbohydrates 66g||21%|
|Dietary Fiber 13g||43%|
|Vitamin A 24%||Vitamin C 110%|
|Calcium 47%||Iron 22%|
|Vitamin K 34 mcg||Potassium 1041 mg|
|Magnesium 148 mg|