Tortiglioni With Ratatouille Sauce

• 2 tbsp olive oil
• 300 g fennel, cut into small cubes
• 1 None onion, peeled and finely diced
• 1 None small aubergine (about 250g), cut into small cubes
• 1 tbsp tomato puree
• 6 None tomatoes, cut into small cubes
• 150 ml vegetable stock
• 2 sprigs fresh rosemary, leaves finely chopped
• 3 sprigs fresh basil, leaves finely chopped, plus extra for garnish
• 400 g tortiglioni pasta
• 3 tbsp small black olives
• 20 g Parmesan, grated

1. Heat the oil in a large saucepan and cook the fennel for 2 mins. Add the onion and cook for 3 mins. Add the eggplant and cook for 2 mins. Stir in the tomato puree, then add the tomatoes, stock, rosemary and basil. Season with salt and black pepper and simmer for 15 mins.
2. Cook the pasta in boiling salted water according to the package instructions. Drain and toss with the sauce and olives. Sprinkle with Parmesan and garnish with basil.

olive oil, fennel, onion, aubergine, tomato, tomatoes, vegetable stock, rosemary, fresh basil, pasta, black olives, parmesan

Taken from recipes-plus.com/api/v2.0/recipes/16786 (may not work)