Ratatouille Pasta

• 2 teaspoons olive oil
• 3 cups whole wheat pasta, cooked
• 1 zucchini, thinly sliced
• 2 small eggplants, cut into . 5 inch cubes
• 1 red pepper, cut into . 5 inch cubes
• 1 12 cups cherry tomatoes, diced
• 1 (14 ounce) can artichoke hearts, diced
• 2 garlic cloves, crushed
• 1 chili, deseeded and chopped
• 12 cup black olives, pitted and chopped
• 14 cup white wine
• 12 cup parmesan cheese, shredded
• 12 cup fresh basil, chopped

1. Heat oil in frying pan over medium high heat.
2. Add capsicum, egglant, and red pepper.
3. Cook for 4-5 minutes or until zucchini starts to become tender.
4. Add tomatoes, artichoke, garlic, chili, olives and wine.
5. Cook another 2-3 minutes, until wine is absorbed.
6. Add basil, toss with pasta, and sprinkle with parmesan.

olive oil, whole wheat pasta, zucchini, eggplants, red pepper, cherry tomatoes, garlic, chili, black olives, white wine, parmesan cheese, fresh basil

Taken from www.food.com/recipe/ratatouille-pasta-506270 (may not work)