Ratatouille Spaghetti

• 2 tablespoons extra-virgin olive oil
• 1 onion sliced
• 2 cloves garlic chopped
• 1 pound tomatoes chopped
• 1 eggplant large, chopped
• 1 green pepper large, chopped
• 2 zucchinis small, thickly sliced
• 1/2 cup dry white wine
• 1/2 tablespoon tomato puree
• 12 ounces spaghetti
• 1 teaspoon dried oregano
• 1 teaspoon dried basil
• 3 ounces pitted kalamata olives
• flat leaf parsley to serve

1. For the sauce, heat oil in a large saucepan on medium. Cook onion and garlic 5 mins, until soft. Add tomato, eggplant, green pepper, zucchini, wine and tomato puree, and bring to a simmer. Cook 15 mins, until vegetables are just tender.
2. Meanwhile, cook spaghetti in boiling water according to package directions. Drain. Add to sauce, along with oregano, basil and olives. Season to taste and toss to combine. Garnish with parsley and serve.

extravirgin olive oil, onion, garlic, tomatoes, eggplant large, green pepper, white wine, tomato puruee, spaghetti, oregano, basil, olives, flat leaf parsley

Taken from www.yummly.com/recipe/Ratatouille-Spaghetti-1402934 (may not work)