Vegan Skillet Ratatouille Sauce Pasta under 30 minutes
Skillet Ratatouille sauce is a versatile sauce to top your favorite pasta as well as goes well with other cooked grains. Its vegan and gluten free too.
1tablespoonfresh Thyme / ½ tablespoon dried thyme/ dried Italian seasoning
2cupsor more water
½teaspooncayenne pepperoptional
Salt to taste
Couple of twists of black pepper
1tablespoonextra virgin olive oil for drizzleoptional
Instructions
Cook pasta according to the package , drain and set aside.
Heat oil in a broad heavy bottom pan on medium flame.
Once warm add in the onions and cook them for a minute.
Now add in the garlic and sauté for a minute.
Add in the bell peppers and sauté for 1 more minute.
Add in chopped fresh thyme, cayenne pepper , black pepper.
Now add in the crushed roasted tomatoes, tomato paste, some salt and cook for a minute stirring occasionally.
Add in the eggplant and coat well with the tomato mixture.
Add in 2 cups of water ,cover and cook for 15 minutes.
Check if the eggplant is cooked through. It should be soft and plump when touched with the spoon.
Add in zucchini and yellow squash . Cover and cook for additional 3-4 minutes on low heat.
Add ¼ cup or more water if needed to attain chunky sauce like consistency.
Give a taste test and adjust salt or herbs if necessary.
Serve warm over your choice of grain or pasta and drizzle some more olive oil on the top if desired.
Notes
Add herbs of your choice. Basil goes really well with this sauce. This recipe can be doubled if desired. Instead of pasta ,serve it warm over any cooked grain of your choice.