Pasta with Ratatouille

Recently, I often eat summer vegetables.
Ratatouille have a the condensed taste of vegetables are good.
This time, I using ratatouille for pasta sauce.
Start!

【Ingredients & Instructions】

This time, the summer vegetables tomato and eggplant are used. The onion and garlic are also used.
Prepares pasta. (There's no photo.)

Garlic is cut in the half, the bud is taken, and it crushes lightly by the belly of the kitchen knife.
The onion is made the round slices of the width of 1cm.

Calyx is taken, and cut the tomato into 2 cm squares.
Well, it is bright red and it seems to be delicious!

Calyx is taken and the eggplant cut coarsely.

The olive oil is heated by the medium heat, and the onion and garlic are put in the "Magic Fry Pan".
It stir-fries firmly until it has browned.

Add the eggplant.
Then stir-fry until the oil blends thoroughly with it.

Add the tomato and salt.
Moisture is put out speedy by putting the salt.
Stir-fry for about 8 min.

4 min later.
Moisture goes out considerably, and the amount has decreased.
Good taste of the vegetable is condensed by drain a vegetable of some of its juice.

8 min later.
A black pepper is shaken when becoming this much.
Half the amount is used for pasta.
The half is moved to the preservation container.
It is possible to keep with the refrigerator on 4 to 5 day.

Add the pasta.
Then salt and pepper to taste.

It dishes up to the plate, and parsley is sprinkle.
Enjoy!







The good taste of the vegetable has been condensed :-D
Combination with pasta is also fit.
Love summer vegetables!

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