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Rotelle with Eggplant and Zucchini

April 4, 2013

This is my quick fix dinner when I desperately crave some Ratatouille.  I made a huge pot of Tomato Sauce yesterday knowing that the Florida heat will be arriving soon.  So I am set with some great sauce in my freezer for a couple of months.  But getting back to the real Ratatouille, that really takes some time but this will satisfy in 30 minutes!


Rotelle with Eggplant and Zucchini


  • 4-6 C. Tomato Sauce (homemade or your favorite purchased one)
  • 1 Lg. Egglplant (cut into bite sized pieces)
  • 3 Small Zucchini (cut into bite sized piecs)
  • 1 Small Onion (diced)
  • 3 T. Olive Oil
  • 2 T. Unsalted Butter
  • Salt and Freshly Ground Pepper
  • 1 lb. Rotelle
  • Grated Parmesan (optional)


  1. Prepare tomato sauce (preferably the day before if making your own)
  2. Saute the onion in the oil and butter for about 4 minutes on medium low
  3. Add the eggplant; saute for 3-4 minutes; then add the zucchini and continue to saute
  4. Add the tomato sauce; salt and pepper to taste and heat thoroughly
  5. Meanwhile cook the pasta until al dente; drain and then add to your sauce mixture
  6. Serve in warmed pasta bowls and top with Parmesan




Serves 4

Recipe inspired from Julia Child’s “Ratatouille”

Ratatouille from Julia Child


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