Ratatouille Pasta

== Ingredients ==
* 4 cloves garlic, minced
* ¼ tsp crushed red pepper
* 3 tbsp extra virgin olive oil
* 1 small red bell pepper, seeded and chopped
* 1 green bell pepper or 1 cubanelle pepper, seeded and chopped
* 1 medium-sized yellow-skinned onion, chopped
* 1 small eggplant, peeled or skin on and diced
* 1 medium-sized zucchini, coarsely diced
* 20 kalamata black olives, pitted and coarsely chopped
* 2 tbsp capers, drained
* coarse salt and black pepper to taste
* 1 x 28 oz can crushed tomatoes
* handful chopped fresh flat-leaf parsley
* ½ lb rigatoni pasta, cooked until al dente
* 3 oz pine nuts, toasted until golden
== Directions ==
# Heat garlic and crushed pepper in oil in a deep skillet or pot over medium heat until garlic sizzles.
# Add peppers, onion, eggplant, zucchini, olives, capers, salt and pepper.
# Cover pan, reduce heat to medium-low and cook vegetables down, stirring occasionally, until eggplant begins to break down, for 10 to 15 minutes.
# Add tomatoes and parsley, and heat through.
# Toss with pasta, and top with toasted pine nuts.
Category:Black olive Recipes
Category:Caper Recipes
Category:Cubanelle Recipes
Category:Eggplant Recipes
Category:Green bell pepper Recipes
Category:Pine nut Recipes
Category:Red bell pepper Recipes
Category:Rigatoni Recipes
Category:Tomato Recipes
Category:Vegetarian Recipes