Fettuccine With Ratatouille And Ricotta Cheese

• 1 None medium eggplant, cut into 1/2 inch pieces
• 1 None medium zucchini, halved lengthwise, sliced
• 1 None medium red pepper, coarsely chopped
• 1 None medium red onion, cut into wedges
• 2 tbsp vegetable or olive oil
• 1 (14 oz can) diced tomatoes
• 3 cloves garlic, crushed
• 1/4 tsp dried chili flakes (optional)
• 2 tsp balsamic vinegar
• 14 oz fettuccine
• 3 sprigs basil, chopped plus extra leaves, to serve
• 1/2 cup fresh ricotta

1. Preheat oven to 450u0b0F. Combine eggplant, zucchini, pepper and onions in a large roasting pan. Drizzle with oil and season with salt and pepper. Bake for 15 mins or until golden brown and tender.
2. Add tomatoes, garlic, chili and vinegar to vegetables and mix well. Bake for 10 mins or until cooked.
3. Meanwhile, cook pasta in a large pot of boiling salted water for 10-12 mins or until tender. Drain and reserve 1/2 cup of the cooking liquid.
4. Stir reserved cooking liquid into the ratatouille. Add pasta and basil to ratatouille and mix to combine. Spoon into shallow serving bowls. Serve topped with ricotta and extra basil leaves.

eggplant, zucchini, red pepper, red onion, vegetable, tomatoes, garlic, chili flakes, balsamic vinegar, fettuccine, basil, fresh ricotta

Taken from recipes-plus.com/api/v2.0/recipes/24908 (may not work)