Ziti with Ratatouille Sauce
1 tablespoon vegetable juice 2 small Japanese eggplants -- cut crosswise into 1 1 large red bell pepper -- cut into 4 or 5 larg 1 large green bell pepper -- diced 2 medium zucchini...
Ingredients
- 1tablespoonvegetable juice
- 2small japanese eggplants -- cut crosswise into 1
- 1large red bell pepper -- cut into 4 or 5 larg
- 1large green bell pepper -- diced
- 2medium zucchini -- cut into 1/2-inch ch
- 1small sweet potato -- peeled and diced
- 1large onion -- coarsely chopped
- 5garlic cloves -- minced
Directions
- 1
1 tablespoon vegetable juice 2 small Japanese eggplants -- cut crosswise into 1 1 large red bell pepper -- cut into 4 or 5 larg 1 large gree
- 2
In a large nonstick skillet, warm the oil over medium-high heat until hot but not smoking
- 3
Stir in the eggplant, bell peppers, zucchini, sweet potato, onion and garlic
- 4
Stir-fry until the vegetables begin to soften, about 10 minutes
- 5
Stir in 2 tablespoons each of the basil and mint
- 6
Reduce the heat to medium-low, cover, and cook until the vegetables are very tender, about 10 minutes
- 7
Remove the large pieces of red bell pepper from the skillet and place them in a food processor
- 8
Add the 3/4 cup tomato juice and 3 of the canned tomatoes to the processor and process to pur 3