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

Honey Tips

Honey Flavors and Colors

Honey has different flavors and colors, depending on the location and kinds of flowers the bees visit. Climatic conditions of the area also influence its flavor and color.


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