Ratatouille - is a traditional French Provencal stewed vegetable dish, originating in Nice (fifth most populous city in France). This is usually served as a side dish, but can be a dish all by itself.
Pasta - a staple food of traditional Italian cuisine, now of worldwide renown. Taking the form of unleavened dough made in Italy mostly of durum wheat (more rarely buckwheat flour), water and sometimes egg. Ehhh, we know what pasta is right?
France meet Italy. Italy meet France. Wine meet glass!
Now let’s make this zesty, veggie-packed entree!
Ingredients (credit: AllRecipes)
- 2 cups diced peeled eggplant
- 2 cups sliced zucchini
- 1/2 teaspoon salt
- 1 1/3 cups uncooked spiral pasta
- 1 cup sliced onion
- 1 tablespoon olive oil
- 1 (14.5 ounce) can diced tomatoes, undrained
- 2 tablespoons tomato paste
- 1 teaspoon dried oregano
- 1/2 teaspoon garlic powder
- 1/2 teaspoon dried basil
- Dash pepper
- 1 cup shredded part-skim mozzarella cheese
Place eggplant and zucchini in a colander over a plate; sprinkle with salt and toss. Let stand for 30 minutes; rinse and drain well.
Cook pasta according to package directions. Meanwhile, in a large nonstick skillet, saute the eggplant, zucchini and onion in oil until tender. Add the tomatoes, tomato paste, oregano, garlic powder, basil and pepper. Bring to a boil. Reduce heat; cook, uncovered, over medium-low heat for 3 minutes, stirring occasionally.
Drain pasta; place on an ovenproof platter. Top with vegetable mixture. Sprinkle with mozzarella cheese. Broil 4-6 in. from the heat until cheese is melted.
Côtes du Rhône (koht dea ROHN): A Southern Rhone wine with jammy raspberry, cherry, blueberry and layered spices
Zinfandel (ZIHN-fuhn-dehl): A red wine with jammy fruit like blackberry
Rioja (ree-OH-hah): A spicy Tempranillo-based wine with faint blackberry, black cherry, and red currant