Creamy Ratatouille Over Penne

• 1/2 teaspoon black pepper
• cooked penne
• 1 teaspoon dried basil
• 1 cup diced eggplant
• 2 cloves garlic, minced
• 1 tablespoon mascarpone cheese
• 1 tablespoon olive oil
• 1/4 cup diced onion
• 1 teaspoon dried oregano
• 1 cup diced red bell pepper
• Pinch salt
• 1 cup tomato sauce, or ground peeled tomatoes
• 1/4 cup water
• 1 cup diced zucchini

Instructions

1. 1

   Heat olive oil in a large skillet over medium heat.

2. 2

   Add onion, bell pepper, and zucchini and saut for about 7 minutes, stirring occasionally, until slightly softened.

3. 3

   Add eggplant and continue to saut mixture for another 3 minutes, stirring frequently. When vegetables are softened, add garlic and cook until fragrant, about 1 minute.

4. 4

   Add dried spices, salt, and pepper, followed by the tomato sauce and water. Allow mixture to come to a simmer and cook for 5 minutes, until slightly thickened.Stir in mascarpone cheese and serve immediately.