Rotini with Ratatouille-Style Vegetables (adapted from Shine)
Started to feel a touch of cabin-fever today! I went for a walk to the neighborhood market. It was drizzling, and the stores and restaurants on Amsterdam Avenue were starting to reopen. Still no word on when the subway will come back online or when power will be restored downtown. So, when I am stressed, I cook (or bake). This one is a great vegetarian recipe, but I can see adding ground turkey or ground beef to this would make it a hearty dish that Andy would appreciate more! Asian eggplants are either long and purple or small, round, and green. I used the long purple ones.
Prep time: 10 minutes
Cook time: 35 minutes
2 tablespoons olive oil, plus more as needed
1 large onion, finely chopped
1 red bell pepper, thinly sliced, slices cut crosswise in thirds
2 cups button mushrooms, halved
2 teaspoons minced fresh thyme
red pepper flakes
coarse kosher salt and freshly-ground black pepper
1 x 28-ounce can Italian tomatoes (preferably San Marzano)
3/4 cup dry white wine
2 Asian eggplants, cut lengthwise into thirds (can use zucchini)
1/4 cup fresh basil, chopped or 1 tablespoon dried
12 ounces multigrain rotini pasta (can use fusilli)
1/3 cup fresh goat cheese, crumbled
In a large frying pan over medium heat, heat the 2 tablespoons oil. Add the onion, bell pepper, mushrooms, thyme, and a pinch of red pepper flakes; sprinkle with salt and black pepper. Sauté until the peppers are tender, about 15 minutes.
Add the tomatoes with juice, and break them up with a spatula. Add the wine and simmer to blend flavors, 15-20 minutes, stirring frequently. Taste and adjust the seasoning, adding a pinch of sugar if the sauce tastes too acidic.
Prepare a charcoal or gas grill for direct-heat grilling over medium-high heat, or preheat the broiler. Arrange the eggplant on a rimmed baking sheet, brush both sides with olive oil; sprinkle with salt and pepper. Transfer to the grill rack, cover, and grill until tender, about 5 minutes per side. Or broil until tender, about 5 minutes per side. Cut the eggplant and zucchini into bite-size pieces and add to the sauce. Add the basil.
Cook’s Note: I used the George Foreman grill, brushing the cut side with a little olive oil.
Meanwhile, bring a large pot of salted water to a boil. Add the pasta, stir well, and cook until al dente, about 11 minutes. Drain the pasta, and then sauce and toss to coat. Return to the pot. Sprinkle generously with cheese and serve right away.