Ratatouille Pasta, Ann R.

• 1 (29 oz) can Contadina(R) Tomato Sauce
• 1 (14.5 oz) can Contadina(R) Ready Diced Tomatoes
• 2 tbsp olive oil
• 2 cloves of garlic, minced
• 1 lb Italian sausage
• 1 1/2 cups cubed, peeled eggplant
• 1 cup sliced zucchini
• 2 tbsp chopped, fresh parsley
• Parmesan cheese to taste
• 1 lb package spaghetti
• 1 large onion, chopped

1. 1.tn large frying pan, in two tablespoons oil, saute onion and garlic, until tender.
2. 2.tdd Italian sausage to pan, breaking up sausage with fork. Brown. Drain off any grease.
3. 3.tdd tomato sauce, and diced tomatoes to pan. Stir.
4. 4.tdd eggplant, zucchini to same pan, stir to combine.
5. 5.timmer uncovered for 30 minutes. Stirring often.
6. 6.took pasta for 10 minutes. Drain pasta, place pasta on large platter.
7. 7.tadle vegetable mixture on top.
8. 8.tprinkle parmesan cheese and fresh parsley on pasta.

tomato sauce, tomatoes, olive oil, garlic, italian sausage, zucchini, parsley, parmesan cheese, onion

Taken from www.epicurious.com/recipes/member/views/ratatouille-pasta-ann-r-50019772 (may not work)