Ratatouille Pasta

Finely dice the eggplant, transfer to a colander, salt generously and let sit for approx. 10 minutes.

• ½ Eggplant (~ 5.6 oz)
• Salt

Finely dice the onion and zucchini. Finely chop the garlic and put everything into a bowl.

• 1 Onion, red (~ 3 oz)
• ½ Zucchini (~ 3.9 oz)
• 1 Garlic clove (~ 0.1 oz)

Finely dice the pepper and put in a second bowl.

• ½ Bell pepper, yellow (~ 2.5 oz)

Heat the olive oil in a pot over medium heat. Fry the onion, zucchini, and garlic until the onions turn translucent.

• 2 tsp Olive oil

Add the peppers, eggplants, rosemary and agave syrup. Fry them for approx. 5 minutes. Stir occasionally.

• 1 tsp Rosemary leaves, dried
• 1 ⁠½ tsp Agave syrup

Coarsely chop the tomatoes and add to the pot alongside the tomato paste.

• 2 Tomatoes (~ 8.5 oz)
• 1 tsp Tomato paste

Season with salt and pepper. Stir in the white wine and let simmer for approx. 15-20 minutes.

• Salt
• Black pepper
• ½ cup White wine

Prepare the pasta according to the package instructions.

• 3.5 oz Farfalle, whole grain

Serve the ratatouille with farfalle.

Enjoy your meal!