Follow these steps for perfect results
olive oil
yellow onion
sliced thinly
green bell pepper
diced
eggplant
unpeeled and diced
zucchini
unpeeled and diced
garlic
minced
sea salt
black pepper
sugar
cajun spices
crushed tomatoes
in puree
balsamic vinegar
water
fusilli
Heat olive oil in a large skillet over medium heat.
Add onion and bell pepper, cook for 6 minutes, stirring occasionally.
Add eggplant, zucchini, garlic, salt, pepper, sugar, and Cajun spice.
Reduce heat to medium-low, cover and cook for 15 minutes, stirring occasionally.
Add crushed tomatoes, balsamic vinegar, and water.
Simmer, covered, for 15 minutes, stirring occasionally.
Meanwhile, cook fusilli according to package directions.
Drain fusilli well and toss it into the ratatouille.
Serve immediately while hot.
Expert advice for the best results
Roast the vegetables for a deeper flavor.
Add a pinch of red pepper flakes for heat.
Garnish with fresh basil.
Everything you need to know before you start
20 minutes
Ratatouille can be made a day ahead.
Serve in a bowl or on a plate, garnished with fresh basil.
Serve with crusty bread.
Serve with a side salad.
Pairs well with tomato-based sauces.
Discover the story behind this recipe
Classic Provençal dish
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