Saturday, December 15, 2012

Ratatouille Pasta

I know, I've been neglecting you.
Unfortunately, finals have hijacked whatever time I have, so the majority of my week has been spent studying, crying, daydreaming about winter break, and studying some more. It's a cycle.
Obviously, I've been eating during study breaks. And I find that this is the time of year where students grab whatever's quick without thinking about how it affects their bodies. And then they get the dreaded exam week plague that always hops around on campuses.
Fortunately, that's where this recipe comes in handy. Loaded with fresh veggies so you won't feel bad about spending the majority of your week sitting in one spot, carbs to give you energy, and garlic and onions to fight against viruses. It's the perfect exam week feast.

Ratatouille is traditionally cooked on a stove-top, but I find baking it cuts the time in half. 

To make this pasta, grab these ingredients:

1 eggplant
2 zucchini squash
1 yellow squash
1 red onion
2 cloves garlic
olive oil
1 48 oz can diced tomatoes
1/2 teaspoon dried oregano
1/2 teaspoon dried rosemary
box of spaghetti noodles

Start by preheating your oven to 350 degrees F.

Chop your eggplant up into cubes. Sprinkle with salt and set aside.

Cube your zucchini and yellow squash and place in a 9x13 baking dish. Slice your onion in half, then into long slivers. Add to the dish. Mince your garlic and add to the dish. Pour the can of diced tomatoes over the mixture.

Rinse the salt off of your eggplant and add it to the dish. Sprinkle with oregano, rosemary, salt, pepper, and a dash of olive oil. Mix well.

Place your dish in the oven for 30 minutes, then stir it once. Put it back in for another 30 minutes.

While your veggies are cooking, prepare your pasta. When the timer goes off, grab a handful of the pasta and place it in a bowl. Top with a generous heap of ratatouille.

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