Ratatouille Pasta

• 1 large Yellow Onion, diced
• Olive oil for sauteing
• Sea salt and fresh pepper
• 4 cloves Garlic, minced
• 3 cups Zucchini, peeled, thinly sliced(⅛ of an inch), cut into bite size pieces
• 3 cups Eggplant, peeled, thinly sliced(⅛ of an inch), cut into bite size pieces
• 1 teaspoon Italian Seasoning
• 14 ounces can of Artichokes, rinsed, chopped into bite size pieces
• 14 ounces can Diced Tomatoes
• 8 ounces Spaghetti (like Barila Whole Grain)
• Extra Virgin Olive oil, for serving
• Fresh grated Parmesan or Romano, for serving

Instructions

1. 1

   Saute the yellow onion in a large skillet or saute pan with enough Olive oil to coat the bottom of the pan, over medium-low heat until tender and translucent. Season with salt and pepper.

2. 2

   Add garlic, saute until fragrant.

3. 3

   Add another tablespoon of Olive oil and the zucchini, eggplant and Italian seasoning. Continue sauteing until the zucchini and eggplant start to break down and become limp and tender.

4. 4

   Add the artichokes and tomatoes. Season with salt and pepper. Bring to a simmer for ten - fifteen minutes. Taste and re-season if needed.

5. 5

   Meanwhile cook the spaghetti to al dente according to package directions.

6. 6

   Toss with pasta and serve with a drizzle of extra-virgin Olive oil and Parmesan cheese.