Ratatouille, Biscuit Style

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* Exported from MasterCook *

 

Ratatouille, Biscuit Style

 

Recipe By : Flying Biscuit Cafe

Serving Size : 1 Preparation Time :0:00

Categories : Main Dish Pasta

 

Amount Measure Ingredient -- Preparation Method

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1/2 cup olive oil

4 cloves garlic -- minced

8 ounces button mushrooms -- finely sliced

1 small yellow onion -- diced

1 red bell pepper -- diced

1 green bell pepper -- diced

1 zucchini -- diced

1 yellow squash -- diced

1 small eggplant -- diced

1/4 cup capers

1/4 cup sun-dried tomatoes -- roughly chopped

1/4 cup kalamata olives -- pitted and chopped

1 1/2 teaspoons black pepper -- freshly ground

1/2 teaspoon crushed red pepper flakes

2 teaspoons kosher salt

2 teaspoons dried basil

1 teaspoon dried oregano

1 1/2 teaspoons dried thyme

1 can Roma tomatoes with juice (28 oz.)

1/2 cup red wine

1/4 cup balsamic vinegar

1 pound penne pasta

fresh basil -- shredded

 

Heat olive oil in heavy stockpot over medium-high heat. Add garlic, mushrooms,

onion, peppers, zucchini, yellow squash, and eggplant. Saute' until veggies are

soft and onions are translucent. The veggies should just begin to brown.

 

Stir in the capers, sun-dried tomatoes, olives, and spices. Crush the tomatoes

with a potato masher and add, juice and all, to the pot. Add red wine and

balsamic vinegar, reduce heat to low, and let simmer for 1 hour to allow the

flavor to develop fully.

 

Cook penne in boiling water until al dente. Drain pasta and mix with

Ratatouille. Serve topped with shredded basil leaves.

 

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