Backpost: Have you seen the movie Ratatouille? I can’t help but smile when I hear the word now, as it brings happy memories. Last spring, I had some lovely eggplant and zuchinni my mother had given me that needed to be cooked, and I wasn’t quite sure what to do with them… then I decided to do a “ratatouille” pasta bake (which I now realize is basically a vegetable moussaka- thus I will also file this under “greek”). I first cooked some fusilli (the family go-to pasta) and sauteed the bell peppers, eggplant, and zuchinni in olive oil + typical Provencal-esque herbs (oregano, basil, parsley). I then tossed the pasta with the vegetables and poured them into the dish, along with tomato chunks. Then on went the cheese: shredded mozarella and parmesan, an extra quick drizzle of oil, and into the oven.
- When baking like this, be sure to have an event coating of cheese over all of the pasta! I had some areas with little to no cheese, and the pasta in these areas hardened too much.
- Be sure to bake until you get that lovely golden-brown colour on top… those parts are the most yummy!
