Ratatouille with Pasta

Ratatouille, a classic combination of fresh vegetables, pairs perfectly with pasta for a satisfying fall meal.


2 tablespoons olive oil
1 cup onion coarsely chopped
2 cloves garlic, minced
2 (14.5 ounce) cans diced tomatoes
4 cups eggplant, cut into 1/2-inch chunks
1/2 cup red wine
1 red bell pepper cut into 1/2-inch chunks
1 yellow bell pepper cut into 1/2-inch chunks
1 medium zucchini cut into 1/2-inch chunks
1 medium yellow squash,cut into 1/2-inch chunks
1 (1-ounce) packaged fresh basil, coarsely chopped
1 (16 ounce) package gemelli, rotini or penne pasta, cooked according to package directions


In a large skillet heat olive oil. Add onion and sauté 5 minutes until onion softens. Add garlic.

Stir in tomatoes, eggplant, wine and honey. Cover and simmer for 10 minutes or until eggplant is tender when pierced with a fork.

Stir in peppers, zucchini, and yellow squash. Cover and simmer 10 minutes or until squash is just tender. Remove from heat. Stir in basil and serve over pasta.

Serves: 4-6

golden blossom honey product