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Thursday, September 8, 2011

Ratatouille (Veggie Ragu) on Pasta

My husband and are very fortunate to have our mothers, both widowed, still with us. His in the same town and mine a little more than an hour away. These two magnificent women have over come several illnesses in the past few years - strokes -infections - cancers, but continue to be "in charge" and the "head" of their respective families. Holidays and special occasions (which there are many)find them surrounded by their children, grandchildren and great grandchildren. Every so often we manage to get the ust the moms together and on an early August Sunday afternoon we had them to ourselves!! Simply delightful.

Inspired by the seasonable vegetables available and remembering that my mom liked a ratatouille dish, I threw together what I had on hand.

The Entree: Ratatouille on Pasta. After sauteing until soft, a couple cloves of garlic in olive oil, I added chopped eggplant, zucchini, red pepper, purple onion, green beans and cherry and plum tomatoes. When the veggies were soft, with the exception of the green beans which remained slightly crunchy, I added chopped fresh basil, oregano and thyme, capers, fresh ground black pepper and Italian olives. The mixture cooked for a few more minutes to blend the flavors. A generous portion of the ratatouille was plated on top of a small portion of pasta.

Wine: Prisoner. We discovered it a couple of years ago when it was the "in" wine and it remains one of our favorites. Neither mom shared the stuck with water the other her manhattan.


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