Creamy Ratatouille Over Penne – Eat With Your Eyes


Ingredients: 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

  1. Heat olive oil in a large skillet over medium heat.
  2. Add onion, bell pepper, and zucchini and saut for about 7 minutes, stirring occasionally, until slightly softened.
  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. 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.


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